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Cacao Ice Tea

2 Glases


460 gHot Water
6 g Cacao Husk Tea (2 Teaspoon)
6 gFresh lemon juice
36 gSugar syrup (coconut blossom sugar, raw sugar) or honey
 Fresh mint
 Lemon slice
Ice cubes


Preparation of the Cacao Husk Tea

  • Boil water.
  • Place the cacao husks in a sieve or tea bag.
  • Pour 230 ml water (approx. 1 cup) over the cocoa husks and leave to infuse for approx. 3 min.
    • Little tips from me: The water should not exceed 80 °C, otherwise it would burn the husk and thus the taste. For an even more intense chocolate aroma, simply steep the tea longer.
  • Let it cool down.

Preparation of a homemade sugar syrup

  • 20 g sugar and 20 g water.
  • Bring the mixture to the boil once until the sugar has completely dissolved.
  • Let it cool down.
    • A little tip from me: Instead of cane sugar, you can also use coconut blossom sugar or brown sugar. Of course, you can also refine the tea with honey or agave syrup, for this I would add the honey or syrup to the still warm tea.

Preparation of the Cacao Iced Tea

  • Flavour the cold cacao husk tea with sugar syrup and fresh lemon juice.
  • Finally, add ice cubes and garnish with lemon slices and mint.
  • For a summery evening drinks, refine with rum or pisco (distilled from grapes from Chile and Peru).