18 January 2015

Chocolate tea

The lovely folks at Big Tree Farms in Bali show how this cacao fruit transforms into...

...cacao nibs by taking out the beans from the inside and processing them.

When I started this blog, I had a dream to create an entire line of cacao-based ‘chocolate teas.’ And while that dream never came true, I thought I’d share some tips for creating your own chocolate teas at home.

Cacao nibs are a great ingredient for making indulgent, dessert-flavored tea blends. I first started including cacao nibs in my chai mixes years ago and quickly invented a rooibos and cacao-based ‘cherry chai’ mix that I craved every evening. Cacao nibs also pair well with tisanes like peppermint, spearmint or hibiscus - just be sure to use about twice the amount of cacao nibs to your tisane per serve (ie 1 tsp peppermint to 2 tsp cacao nibs).

Highly recommended after a big meal or whenever you’re craving some guilt-free ‘chocolate’.