Ground Dark Roasted Wattleseed. Packed in resealable bags to minimise postage costs.
The listed weight is the shipping weight.
Hot Wattleseed Chocolate
Wattleseed espresso - place 3 tablespoons of wattleseed into a coffee pot and add 375ml boiling water. Allow to steep for 10 mins and then press down plunger
Place 60gm dark chocolate broken into pieces into a saucepan with half cup cream. Stir until chocolate is melted
Add 1 cup of milk, wattleseed espresso and a vanilla bean split in half. Continue to cook until hot but not boiling. Pour into a glass, top with whipped cream and sprinkle with ground cinnamon myrtle