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Iced Tea Season... Made Easy
Every year at this time there are plenty of blog posts and questions about the best way to make iced tea. Sometimes the suggestions get a little elaborate, once you stop and think about that you really want to do. Some people swear by Sun Tea, despite the many hazards.
Chocolate Cream Tea
Chocolate's specific name, Theobroma cacao, literally means "food of the gods." And so it was for the ancient Maya who worshiped the cacao bean and regarded it as a priceless treasure. Hernando Cortez brought the beans back to Spain in the 1500s where chocolate was subsequently enjoyed as a hot drink by royalty and commoners alike. By the 1700s, chocolate houses were as prominent as coffee shops in many parts of the European continent and the U.K. In 1756, chocolate crossed back over to the new world with the opening of North America's first chocolate factory in the Massachusetts Bay Colony. We don't know when chocolate was first added to tea or who was responsible for doing it. One thing that we can be sure of, however, is the delightful beverage created when the natural chocolate flavors blend with premium Ceylon black tea. Chocolate Cream Tea includes coconut flakes, cocoa bits, chocolate chips, and natural flavors. Add milk and sugar for an even creamier treat! Use one teaspoon per cup and steep 3-5 minutes in freshly boiled water.
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