Havana describes in French a colour, this warm brown that recalls tobacco leaves and Cuban cigars. It is the shade of the dry blend of Rooibos Cacao Menthe Havane Bio, and the natural rum flavouring it contains extends the allusion.

The base combines two plants from South Africa, natural rooibos and honeybush. The crushed cocoa bean, from Peru, sets the indulgent tone; a cocoa extract accentuates it. Mint and whole peppermint bring freshness, with a natural peppermint flavouring, and chicory root a deep note. The plants come from organic farming.

The mahogany-deep liquor first reveals cocoa, roasted, almost bitter, and a roasted chicory note reminiscent of coffee. The mint then runs through the cup from one side to the other, like a square of mint chocolate, while the honeybush rounds the whole with its honey. The rum remains an impression, in the finish.

Naturally caffeine-free, it can be drunk at any hour and happily takes its place after dinner, in place of coffee. Fifteen to twenty grams of blend per litre, or seven and a half to ten for fifty centilitres; water at 100 °C; an infusion of seven to ten minutes, no longer. A cloud of hot milk makes it a drink close to hot chocolate; it accompanies a fondant, truffles or a coffee éclair.

An airtight box, kept dry, preserves the mint. We weigh it to order in our shops in Nice and Bordeaux.