A praline you can drink: that is the idea behind this indulgent rooibos. Hazelnut and cacao form the aromatic heart, toasted buckwheat brings its cereal warmth, and South African rooibos holds everything together with a woody roundness. It contains no added sugar beyond that of the dried banana.

The blend, entirely organic, is rich in ingredients: rooibos, roasted buckwheat from China, crushed cacao bean from Peru, dried banana with coconut oil, cane sugar and honey, cacao powder, cacao extract, hazelnut, natural hazelnut flavouring, popcorn and marigold flowers. Hazelnut is a tree nut: it is the declared allergen in this blend.

Golden brown when dry, the blend smells of artisan chocolate spread. The liquor is deep mahogany. On the palate, roasted cacao opens, toasted hazelnut follows and settles, and the buckwheat gives a warm cereal depth. The banana rounds everything with an almost milky sweetness. The finish lingers, chocolatey, without marked bitterness.

Naturally caffeine-free, it suits the afternoon well, but any hour too. It takes on another dimension topped with frothed hot milk, in the manner of a light hot chocolate. With a crêpe, a waffle, a Breton shortbread or a poached pear, the pairing is immediate.

The rule is 15 to 20 g per litre. Per 200 ml, that is 3 to 4 g, steeped for seven to ten minutes in water at 100 °C. In our two shops, we bag it to order in sachets that preserve its aromas; at home, an airtight tin, away from heat, takes over.