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Chocolate Strawberry Sangria

Our Dark & Stormy tea is a beautiful and aromatic blend of chocolate and Pu-erh tea, with ginger root to spice it up. It blends with red wine and fruit so well, we just had to share!


  • 1/4 C Dark & Stormy loose leaf tea

  • 8 oz. filtered water

  • 1 clamshell of fresh strawberries

  • 1/2 of an orange

  • 1 bottle of red wine (a red blend works well)

  • 2 oz. Chambord (optional)

Directions (Makes 4 servings):

  1. Brew 1/4 C Dark & Stormy loose leaf tea in 8 oz. of filtered water at 206F for 5 minutes. It will be really dark in color and smell delicious! If you have an infuser that sits in the cup or a press-style infuser these are ideal for this large portion of tea leaves. If you don't, you can just as easily pour the hot water over the loose leaf tea in a bowl and when its done steeping filter out the tea leaves with a strainer.

  2. Cut the tops off of the strawberries and slice into halves.

  3. Cut the 1/2 orange into slices (you can leave the rind on the orange slices).

  4. Place the tea, strawberries, and orange slices into a pitcher. Pour the red wine into the pitcher and the Chambord, if using. Stir it up.

  5. Refrigerate for at least 6 hours so all those flavors can mix together well. More time is okay too, just depends on how long you can wait! Serve chilled (but not iced), with or without the infused fruit.

Hope you get to enjoy this delicious drink on a beautiful warm evening with friends and family!

Be well,

Pam and Jeff

Brew a strong cup of Dark & Stormy for this Sangria and be rewarded with the flavors of chocolate, ginger, and black tea in your cocktail!

Pu-erh tea contains probiotics, a result of a fermentation process. It aids in digestion and promotes a healthy immune system. Some Pu-erh teas are aged for years - even decades - making them highly sought after by connoisseurs. Pu-erh tea is grown in China's Yunnan province and exhibits flavors of earth, leather, chocolate, wood, and must, becoming more complex in flavor over time. It's important to treat Pu-erh tea carefully, so as not to damage the leaves and release the flavor before brewing.

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