Recipe: Cacao Hull Tea & Lemonade!

June 20, 2022

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!

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Ingredients:

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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