The perfect Montana take on a South American classic. We take the Argentinian-beloved drink of yerba maté and oven-roast it to perfection, toasting out much of the caffeine in the process. Then, this roasted "dark" maté is blended down with cinnamon, hibiscus, rose hips, cloves, and (of course) huckleberries to make for a blend perfect for the autumn season. You can practically taste the smoke of the chimneys floating over the town, the crisp pre-snow air, and the warm spices autumn is no stranger to.
- Use 7g (≈1 tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use boiling (100°C/212°F) water
- Steep for 3 minutes, strain leaves, and enjoy!
- Like milk in your tea? Steep an extra minute!
- Too strong? Take off a minute, or use 5g of leaf instead!
- Too light? Kick it up another minute, or use 10g of leaf instead!
- Wanna do a tea latte?
- Use 10g (≈1½ tbsp) of leaf per ½ liter (≈17 oz).
- Steep 2 minutes in ¼ liter (≈8 oz) boiling (100°C/212°C) water
- Add ¼ liter (≈8 oz) hot milk, steep another 3 minutes.
- Strain leaves, add sugar if you like (5g or 1 tsp usually does it), and enjoy!
Argentinian oven-roasted yerba maté, cinnamon, hibiscus, rosehips, cloves, & extract.