A tisane is a water-based infusion of botanicals and aromatics. When we set out to create a brand-new type of tisane using two forms of cocoa, we worked with Bay Area tea expert Jody Beavers from Tap Twice Tea, and he tested over 200 recipes before achieving just the right blends for our first Cocoa Tisane Trio.

Jody began with our deeply chocolatey 70% Camino Verde, Ecuador ground chocolate as a base, and spent hundreds of hours flavor-pairing it with Dandelion cocoa-nib origins, plus assorted winter herbs, spices, and berries. Each final recipe in this seasonal collection features one distinctive cocoa-nib origin, complemented by warming winter botanicals. Our Ginger Spice Tisane, Wintermint Tisane, and O Tannenbaum Tisane (a festive concoction of rich chocolate, fruity cocoa nibs, rosemary, licorice root, nettle, and Douglas fir tips) offer enticing aromas reminiscent of winter solstice.

Not quite herbal tea, nor hot chocolate, our lightly chocolatey tisanes bear only the hint of organic cane sugar present in our 70% Camino Verde, Ecuador chocolate. They're prepared similarly to mulled spices: Spoon a tisane blend into boiling water, remove from heat and steep (stirring well to emulsify the chocolate), then strain before serving, for a smooth sipping experience. Our tisanes are ideal served in mugs around the fireplace, or alongside holiday desserts; and we find that brewing tisanes with others makes for engaging winter get-togethers, drawing guests into conversation and camaraderie. We invite you to relish a hot sipping experience designed for slowing down, forging connections, and celebrating winter comforts.