Choco Chili
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Choco Chili


YOGI TEA® Choco Chili is inspired by the traditional "Xocoatl" - the Aztec "drink of the gods." This is how cocoa is still consumed in Mexico: with cinnamon, vanilla and chili. Combined with ginger, pepper and cardamom, the traditional Chai spices , this tea gives us a wonderful moment of enjoyment before we go back to our involved life. The subtle message of this tea is: "Deep feelings."
cocoa shells*, cinnamon*, liquorice*, ginger*, black pepper*, carob*, anise*, chili pepper*, barley malt*, cloves*, cardamom*, ginger oil*, vanilla extract*, vanilla beans*

Yoga Pose - Yoga for Youth and Joy

Additional Information

* Certified organic

Ingredients

cocoa shells

Cocoa shell

The cocoa tree, which originally came from the Latin American rainforest, is primarily famous for its beans – the basic raw material of chocolate. But the shells of the cocoa bean fruit are also bursting with a sweetish-soft aroma and contain much fewer calories.
chili pepper

Chili pepper

Chili peppers are annual plants of the nightshade family that primarily thrive in sunny countries such as Mexico, India, Thailand and Tanzania. Their natural pungency has made them one of the most popular spice plants in the world.
liquorice

Liquorice

Liquorice has already been known since ancient times. Its sweetening power is about 50 times stronger than that of sugar. It tastes mild-sweetish and bitter-tart.
cinnamon

Cinnamon

Cinnamon is among the most expensive spices in the world and was supposedly already used as a spice in China in 3,000 B.C. Cinnamon is extracted from the bark of the South-Asian cinnamon tree. It has an aromatic-sweetish taste and contains valuable essential oils.
ginger

Ginger

Whether in the Christmas biscuits, as a curry mixture or in lemonade: The bulbous ginger is among the best-known spice plants in the world. For thousands of years, it has been cultivated in the tropical heat of eastern Asia. It gives many of our YOGI TEA®s a fruity-hot and aromatically spicy taste.
black pepper

Black pepper

Also called the "king of spices," black pepper is one of the world's most important spices in addition to salt. It originally came from the Indian Malabar Coast and tastes intensive-spicy, ranging from slightly spicy to quite spicy.

Carob

Indigenous to the Mediterranean area and Asia, carob is a plant from the legume family. The long, brown fruit of the carob tree - which grows up to a height of 18 metres - taste sweetish and carry seeds that each weigh precisely 0.197 grams. Due to this special characteristic of nature, carob seeds were used as the measuring unit for diamonds in antiquity.
anise

Anise

This annual plant thrives in Asia and the southeastern part of the Mediterranean. People have revered its sweetish tasting fruit for thousands of years. In earlier times, anise was sacrificed to the gods. Now it is found in cakes and Christmas biscuits, as well as a delicious spice in many YOGI TEA®s.
barley malt

Barley malt

Barley belongs to the grass family. It is indigenous to the Middle East and the eastern part of the Balkans. In earlier times, barley malt was the only known sweetener – it tastes pleasantly malty and slightly like caramel.
cloves

Cloves

Cloves are the flower buds of the clove tree and primarily familiar as a spice for both sweet and salty food in the European part of the world. They belong to the myrtle family and have an intensive spicy aroma. They were even worth their weight in gold in both old China and Egypt.
cardamom

Cardamom

Cardamom has been one of the most popular spices for thousands of years throughout the entire Asian and Arabian area. Its subtle, sweetish-spicy aroma predestines cardamom for use in many different foods ranging from sharp curries to spicy Christmas biscuits.
vanilla beans

Vanilla

The "queen of spices" is among the most popular aromas in the world. It belongs to the orchidaceae family and is native to Mexico and Central America. Its subtle taste and elaborate processing make the genuine vanilla an especially precious spice plant.

Find out more about our herbs and spices...

Choco Chili

Brewing Suggestions

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.

  • 250 ml 100°C
  • 7 Min
  • Enjoy