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Spiced Date Embers – Caffeine-Free Spiced Date Fruit Tea
When the nights draw in, some cups should feel like a glowing fire. Spiced Date Embers is built on soft, sticky pieces of sweet date, plump sultanas and crisp coconut chips, warmed with cinnamon, cardamom and cloves, then lifted with orange peel, a little kiwi, pink pepper and red rose petals.
The dates give the cup natural sweetness and a rich, caramel-like depth, the spices add a gentle glow, and a sweet apple-raspberry flavor keeps everything bright and fruity. It brews to a soft golden cup that is cozy, aromatic and completely caffeine-free, so it is a good choice for the evening.
Tasting Notes
Liquor: soft golden yellow
Aroma: warm cinnamon, cardamom and sweet date
Flavor: sweet and spiced, with orange zest and a berry edge
Mouthfeel: round and smooth
Finish: warm and gently peppery, with lingering fruit
Why You'll Love It
If you like cozy spiced drinks but want something fruity and caffeine-free, this one is for you. The large date pieces are generous, the spices are balanced rather than sharp, and the rose petals and pink pepper make the cup look as good as it smells.
Generous date pieces with sultanas and coconut chips
Cinnamon, cardamom and cloves with orange peel
Naturally caffeine-free
Best hot, and surprisingly good over ice
How to Enjoy
Brew with freshly boiled water and let it steep a full 10 to 15 minutes so the dates and spices can give up their flavor. Enjoy it plain, with a slice of orange, or add a little honey if you like it sweeter. Pour it over ice for a spiced iced tea, or sip it warm on a cold evening.
Featured ingredients
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Cardamom
Cardamom comes from the seed pods of a plant in the ginger family, native to the forests of southern India and Sri Lanka and also grown in Guatemala. It has an intensely aromatic, warm, resinous fragrance with hints of citrus, eucalyptus and sweet spice. Cardamom is an essential ingredient in Indian masala chai, where it pairs with black tea, cinnamon, ginger, clove and black pepper. It also lifts rooibos and green tea blends, and loves a splash of milk.
Cinnamon is the dried inner bark of evergreen trees native to Sri Lanka and Southeast Asia, rolled into the familiar curled quills. In the cup it gives a sweet, woody warmth with a gentle bite and a rich, bakery-like aroma. It is a natural partner for black tea, rooibos and fruit blends, especially alongside ginger, cardamom, clove and apple. Try a cinnamon blend with a splash of milk on a cold morning, or brew it strong and pour it over ice.
Coconut comes from the large fruit of the coconut palm, which grows along tropical coastlines from Southeast Asia to the Caribbean. Dried coconut flakes or chips add a creamy, nutty sweetness and a soft tropical aroma that rounds out the cup. Coconut is a favorite in black tea, green tea, rooibos and pu-erh blends, often teamed with pineapple, vanilla, almond or chocolate. Coconut blends are lovely iced in summer, and they taste rich and dessert-like with a little milk.
Orange peel comes from the bright skin of sweet and bitter oranges, grown in sunny regions such as Spain, Florida, Brazil and the Mediterranean. Dried peel adds a warm, sweet citrus aroma with a hint of pleasant bitterness and a sunny, zesty finish. It is one of the most versatile tea ingredients, pairing beautifully with black tea, green tea, rooibos, cinnamon, clove, chocolate and cranberry. Orange and spice blends are a holiday favorite, and they are wonderful with a splash of milk.
Rose petals come from fragrant garden roses, a flower prized for centuries in Persia, Bulgaria, Turkey and China. They add a sweet, romantic floral aroma with a soft, slightly fruity finish and pretty pink color in the cup. Rose is a classic partner for black tea, green tea and white tea, and it blends beautifully with vanilla, cardamom, berries and lavender in herbal mixes. A pinch of rose in Earl Grey or a creamy chai creates an elegant, perfumed cup.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
013.5 tsp (7 g)Scoop your leavesAdd tea to a roomy infuser or teapot.
02100°C (212°F)240 mlJust add waterPour water over the leaves at the suggested temperature.
0310–15 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
017 tsp (14 g)Scoop your leavesUse the amount shown for one glass over ice.
02100°C (212°F)240 mlBrew it hotPour hot water over the leaves.
0310 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downPour over a glass full of ice.
013.5 tsp (7 g)per 240 mlScoop your leavesAdd the tea to a jar or pitcher.
02Cold waterAdd cold waterAdd a splash of boiling water first, then top up with cold water.
038–12 hLet it chillLeave it in the fridge, then strain out the leaves.
04Serve chilledPour and enjoyKeeps in the fridge for up to two days.
A little steeping tipAlways use freshly boiled water and steep at least 10 minutes so the dates and spices can release their flavor. Lovely with a slice of orange or a drop of honey.
Why cold brewCold water draws out less bitterness, so the tea tastes smooth and naturally sweet.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Think of these as a starting point. Every tea is a little experiment, so adjust the amount, temperature and time to your taste.
