From our 2018 12 Teas of Christmas Box!
This tea was originally crafted as the tea of the week in May, 2016. I did tweak the recipe slightly - I didn't add sunflower seeds this time. This small tweak didn't do much to alter the flavor - it still tastes a lot like an almond shortbread cookie (one of those thumbprint type of cookies) that's been topped with raspberry jam. YUM!
My original description of this tea went like this:
When it comes to my tea flavors, there is usually some sort of inspiration behind it. Quite often, it was a flavor conceived during an afternoon of browsing through Pinterest. (I do like Pinterest!) I don't really recall where I got the idea for a Raspberry Almond Cookie tea - but if I were to place a bet, my bet would be that I found it during a Pinterest browse.
I've never had a raspberry almond cookie. But when I think of "Raspberry Almond Cookie" - my mind evokes a thought of one of those little thumbprint type of cookies, you know, the cookies with a little indentation in the center where you could put a dollop of jam or marmalade? So, imagine that - if you would. A delicate almond shortbread that engulfs a little mound of raspberry jam.
And that's exactly what this tastes like. I taste a good amount of raspberry and almond flavor and even a hint of buttery cookie. This is a naturally caffeine free treat - so it would make for a perfect dessert-y drink that you can enjoy before bedtime without worry that it'll keep you up past your bedtime!
I started with organic honeybush, added lots of freeze-dried raspberries and a touch of almond and butter cookie essence. The nutty flavor of the honeybush plays well to the almond and cookie notes and the bright, tangy flavor of the raspberries adds a really beautiful contrast. So tasty!
Taster size is approximately 15g
organic ingredients: honeybush, raspberries & natural flavors