This mildly astringent cup harmonizes a medly of nuts and chocolate. A little milk enhances the creamy depth.
Bonjour! Do you say prah-leen or pray-leen? Well, in New Orleans they've been saying prah-leen when referring to the sweet confection of pecans and sugar since the 1800's. Like the famous city, the origin or Pralines lies in France. A popular tale tells of an 18th century French nobleman names Cesar du Plessis-Praslin who had a definite thing for almonds. In fact, most of the French had a thing for almonds. But we digress...du chef returned with almonds coated in boiled sugar. The chef proceeded to name the concoction after his pet name for his boss, Praslin, pronounced, Prah-lin. Years later, the almond praline made its way to the plantation houses of New Orleans. From there, Creole chefs developed the Pecan version we know and love today. After trying a praline, it was obvious a tea must be made in its honor! Er voila! The taste of this blend is sweet, nutty, and rich with the addition of fresh cream flavoring. In the wake of Hurricane Katrina, we encourage you to raise a steaming cup and toast the city of New Orleans. You can't keep a good city down!
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