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Recipe: Cacao Hull Tea & Lemonade!

June 20, 2022

Recipe: Cacao Hull Tea & Lemonade!

Cacao Tea & Lemonade makes a refreshing and unique afternoon summer beverage on the deck with friends and snacks. A chocolate maker's Arnold Palmer. Yum!


  • 3 tablespoons Cacao Hulls
  • 19 ounces hot water, divided
  • 1/3 cup sugar, granulated
  • 2 1/2 lemons, juiced
  • 18 ounces of cold water

Make the tea:

  • Steep the cacao hulls in 16 ounces of hot water for 8 minutes.
  • Strain out the hulls, then set the tea aside to cool.

Make the lemonade:

  • Add the sugar to 1/3 cup of hot water. Stir until fully dissolved. Set the syrup aside to cool.
  • In a pitcher, combine the cooled syrup, lemon juice, and cold water.
  • Place the lemonade in the fridge until chilled.
Serve it up!
  • Fill your favorite summer glass with ice,
  • Pour roughly equal parts of lemonade and tea. Add the second part gently for a nice layered effect.
  • Garnish with a mint leaf or lemon wedge.

Pro tips:

Cacao Hull Tea tastes the best when brewed on the day of serving.  Lemonade can be made up to a week in advance, if preparing separately.

You should test your ratios of tea vs. lemonade. The original recipe is 50-50.

The same goes for the sugar; some like it light, some like it sweet.

Do whatever you want. Let your taste buds be your guide!

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