Description

Mocca Almond Nut – rooibos with coffee and almonds in a dessert version

Mocca Almond combines rooibos with almonds, coffee beans, and hazelnut praline to create a dessert-like blend. The rooibos, which forms the base of the blend, comes from South Africa, where it is extracted from a shrub Aspalathus linearis. This type of tea is caffeine-free, so it can be enjoyed at any time of day, even late in the evening. In South Africa, it has been enjoyed both neat and with additives for generations. Its stable, mild profile makes it an excellent base for various flavored blends. In recent years, it has gained considerable popularity as an interesting alternative to classic teas. Combining rooibos with coffee is a deliberate choice – the coffee beans give the blend a more distinctive character, but because they are merely an addition, the infusion is more delicate than traditional coffee-based beverages.

Almonds play a special role in this blend: they bring buttery, slightly marzipan-like notes, while their natural oils soften the infusion's profile and add a velvety texture. Nut praline enhances the blend with a slightly crunchy, caramel accent, creating a confectionery-inspired beverage. This gives the tea a warm, sweet character reminiscent of homemade baked goods and winter desserts. The tea can be served hot, but it's also excellent as a latte – brewed hotter and topped with frothed milk, it creates a drink reminiscent of a sweet, nutty, coffee dessert, without the added caffeine. Its versatility makes it an attractive option for cafés, tea shops, and seasonal blends, especially in autumn and winter.

Taste and aroma

The flavor profile is based on mild rooibos, which has a slightly sweet character. Almonds and nut praline give the infusion a fuller, dessert-like character, while coffee beans introduce a subtle coffee aroma that doesn't dominate but is noticeable, especially during brewing. The aroma is nutty and coffee, with a light undertone characteristic of rooibos. Thanks to the combination of different ingredients, the infusion has a distinct yet mild coffee and nutty aroma. The drink doesn't become bitter after cooling.

For whom?

This blend may appeal to those who enjoy mild, dessert-like beverages and avoid caffeine. It stands out for its unusual, rarely seen combination of rooibos, coffee beans, and almonds. It's also perfect for those seeking something beyond the classic fruit or citrus teas. Almond Nut Mocca can be used in restaurants as a caffeine-free "coffee" drink.

How to brew Mocca Almond Nut tea?

To prepare the infusion, use approximately 2g of dried herb per 200ml of water at 100°C. The optimal brewing time is 5–8 minutes; a longer brewing time allows for a fuller aroma of almonds and praline, while a shorter brewing time emphasizes the mildness of the rooibos. Due to its caffeine-free nature, the infusion is also suitable for drinking late in the evening.

Why is it worth having it on offer?

Mocca Almond Nut is an interesting proposition for customers seeking blends with a dessert profile without added caffeine. The combination of coffee and rooibos sets it apart from standard flavored teas, making it a unique addition to your offerings. It works well both in autumn and winter, when dessert blends are more popular, and year-round as a mild alternative to coffee.

Additional information

• Ingredients: rooibos, almonds, crunchy nut praline (sugar, hazelnuts, hazelnut paste, palm oil), coffee beans, aroma
• Caffeine content: none
• Form: flavored rooibos tea
• Preparation method: approximately 2 g of dried herb per 200 ml of water at 100°C; brewing time 5–8 minutes
• Application: for drinking hot and cold
• Storage: Store in a tightly closed container in a cool, dry place, away from light and strong odors.

Mocca Almond Nut – a blend of rooibos, almonds and coffee for lovers of mild infusions.