Choco Chili is inspired by ‘Xocoatl’, the traditional Aztec ‘drink of the gods’. In Mexico, cocoa is still drunk with cinnamon, vanilla and a dash of chili. In this same tradition, YOGI TEA® Choco Chili combines these ancient ingredients with the traditional warming chai spices of ginger, pepper and cardamom to create a deliciously intriguing tea, the perfect accompaniment to our busy lives. The essence of this tea is: ‘Intensity’.
cocoa shells*, cinnamon*, liquorice*, ginger*, black pepper*, carob*, anise*, chili pepper*, barley malt*, cloves*, cardamom*, ginger oil*, vanilla extract*, vanilla beans*
* Certified organic
The shell of the cocoa fruit has a flavour that is soft and sweet, similar to the beans it contains, yet it has far fewer calories. Cocoa shells have been used for thousands of years in Ayurveda, the ancient Indian art of healing. They contain valuable nutrients, from vitamin E to purines and from magnesium and calcium to vegetable fatty acids.
Chili peppers are perennial solanaceous plants most commonly found in sunny countries, such as Mexico, India, Thailand and Tanzania. Its naturally spicy and nutritious properties make it an important spice and healing plant worldwide.
Liquorice has been used since ancient times for its medicinal properties and is one of the 50 basic herbs used in traditional Chinese medicine (TCM). It is around 50 times sweeter than sugar and tastes mild, sweet, bitter and aromatic. Liquorice was selected as the Medicinal Plant of the Year in 2012 due to its valuable nutrients.
Cinnamon is one of the most expensive herbs in the world and is thought to have been used in China around 3,000 B.C. as a herb and medicinal plant. Cinnamon is extracted from the bark of the cinnamon tree. It tastes aromatic and sweet, and contains nutritious tannins as well as valuable essential oils.
Ginger has been used in the Far East for more than 3,000 years as a condiment and medicinal plant. It has a fruity-tart taste and contains essential oils and important minerals as well as various vitamins.
Black pepper, known as the ‘King of Spices’ nowadays is one of the most important spices in the world, together with salt. It originates from the Malabar coast of India and it has an intensive spicy flavour, ranging from mildly spicy to spicy. Ancient traditional medicine of Ayurveda recommends black pepper not only for its spiciness, but also for its valuable properties as a medicinal plant.
Carob is a medicinal plant native to the Mediterranean region and belongs to the pulse family. The long, brown fruits of the carob tree, which grows up to 18 metres tall, are sweet and produce kernels weighing exactly 0.197 grams each. Because of this special natural feature, carob tree kernels were used as a unit of measure for diamonds in ancient times.
This annual plant thrives in Asia and southeastern parts of the Mediterranean Sea; its sweet-tasting fruit has been adored by people for thousands of years. Aniseed used to be presented as a sacrifice to the Gods: nowadays it is used in cakes, Christmas baking and as a delicious herb in many YOGI TEA®s.
Barley belongs to the sweetgrass family and is native to the Middle East and eastern part of the Balkans. As well as magnesium, calcium and potassium, the aromatic, spicy malt made from germinated barley contains many essential amino acids that the body cannot produce by itself.
Cloves are the flower buds of the clove tree and are mainly used in our part of the world as a spice in foods such as Lebkuchen (gingerbread) or red cabbage. They belong to the Myrtaceae family and have an intense, spicy aroma, which led to them even being weighed up with gold in ancient China and Egypt.
Cardamom has been one of the most popular spices in the Asian and Arabian regions for thousands of years. Its delicate, sweet yet sharp aroma means that it is perfect for use in numerous dishes – from spicy curries to aromatic Christmas baked goods. Thanks to its essential oils and other important nutrients, cardamom is one of the oldest healing plants in the world.
The ‘queen of spices’ is one of the most popular aromas in the world. It belongs to the Orchidaceae family and is native to Mexico and Central America. Its delicate flavour and extensive production process make real vanilla a particularly valuable spice and medicinal plant.
Pour 250 ml of freshly boiled water over the teabag. Allow to infuse for 7 minutes or longer for a stronger flavour. Add milk or milk substitute and sweetener to taste.