Ingredients
| 460 g | Hot Water |
| 6 g | Cacao Husk Tea (2 Teaspoon) |
| 6 g | Fresh lemon juice |
| 36 g | Sugar syrup (coconut blossom sugar, raw sugar) or honey |
| Fresh mint | |
| Lemon slice | |
| Ice cubes |
Preparation
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).
