The richness of roasted almonds layers a delicious nuttiness over a robust, full-bodied brew lightly accented with the sweetness of dates and figs.  Perfect for those who normally put sugar in their coffee; many find it unnecessary to sweeten the Mediterranean flavors.

 Medium Roast
 Non-Acidic
 Caffeine-Free
 Buttery hazelnuts enriched by golden-roasted almonds, slightly sweetened by dates & figs

The first time I tasted hazelnuts was in France when my taste buds were tantalized by a jar of a scrumptious spread. My schoolgirl French was put to the test by "noisette" on the label. Too good to be peanut butter, not almond, what was it? It was Hazelnut butter!

My love affair with Hazelnuts began then, but it really came to fruition when I designed Teeccino's Hazelnut Herbal Coffee. I had long since given up rich desserts, but here was that tempting richness with a nuttiness that keeps you desiring it way past the last drop.

Hazelnut is what the word "savoury" is meant to describe. Now you can enjoy something sinfully rich without worrying about either the calories or the caffeine!

Directions: Adjust brewing strength and add milk, non-dairy milk & sweetener or drink black according to personal preference. DRIP COFFEE MAKERS: Use 1 rounded TBSP per 2 cups of water. FILTER CONE: Use 1 TBSP Per 10 oz. water. Permanent filters work best and saves trees! FRENCH PRESS: Add 1-2 TBSP to 3-cup pots, 3-4 TBSP to 8-cup pots. Steep for 3 minutes. ESPRESSO MACHINE: Use double porta-filter and 1-2 rounded TBSP. Brew according to machine instructions. ICED TEECCINO: Chill brewed Teeccino. Make a strong brew by using 2 TBSP Per 2 cups water and pour the hot brew over ice. Add cold milk or nondairy milk and sweeten to taste.
Suggested Uses: Begin brewing 3/4 coffee to 1/4 Teccino. Gradually decrease coffee and increase Teeccino until you are caffeine-free.

Ingredients: (75% Organic) Roasted organic carob, organic barley, organic chicory, dates, almonds, organic dates, natural hazelnut flavor, figs.

View Nutrition Facts image above as picture 2.