Mayan Hot Cocoa implies chocolate and spice. Lots of cinnamon and cayenne pepper. That is what I am looking for with this blend: the perfect balance of creamy cocoa and hot spices to make for a comforting treat. I want this to take me back to my childhood when I would come in from playing in the snow with my siblings to find a tasty cup of hot chocolate, with sometimes just a bit of a kick, waiting. Boosting that nostalgia factor is the addition of mini-marshmallows in the dry leaf that puts this off to a good start.
I decided to prepare this latte style because, if you ask me, a hot cocoa needs its milk. I brewed this for 3 minutes in 200F water and topped it with warm frothed milk. As this brewed, my brother walked into the kitchen and commented how the air smelled of cinnamon – yet another good sign.
Drinking this now, I will say it is a flavorful tea. It’s got a silky chocolate flavor made all the more creamy by the latte preparation and the gooey melted marshmallows. There is also no lack of cinnamon here, which seems as though it should be a good thing but as you continue to drink, the sweetness of this builds and takes over, a sweetness that is probably aided by the excess cinnamon. Sugar crystals in the dry leaf also play a role in taking this tea with great potential to a near cloying level. Add to that the marshmallows and you got a whole lot of sugar without much spice. Personally I think either the sugar or marshmallows would have been enough, whereas both, combined with cinnamon, makes this just too much.
If I am being honest, I think my younger self with the crazy sweet tooth would have been all over this. Though I still love my sweets, this is just a little over-the-top for my tastes now. I want more of the spice implied by the title and though the cocoa/cinnamon combination does provide a nice flavor, the sugar just takes over.
Here’s the scoop!
Leaf Type: Black
Where to Buy: The NecessiTeas
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