Cacao Tea Five Ways

Cacao tea could well be one of the modern culinary world’s most underrated concoctions. Made from cacao husks, which are traditionally considered a waste product, The Husk Mill’s cacao tea is an intriguing, wonderfully pungent concoction that smells impossibly chocolatey, yet tastes light, clean and almost honeyish in the mouth.

Any byproduct of chocolate making has to be good, but to improve matters even more The Husk Mill teas are blended by hand in Newtown and are completely caffeine, preservative and additive free.

Like everything worth imbibing after dark, there are many ways to enjoy this delicious brew…

1. ICED CHOCOLATE & OAT MILK

While it’s undeniably comforting as a cosy winter beverage, this tea comes into its own as a cold brew.

Ingredients: The Husk Mill Vanilla Cacao tea, oat milk, brown sugar and lots of ice.

2. NAKED CACAO TEA

This is like an English Breakfast tea Willy Wonka-fied.

Instructions: Scoop two tablespoons of The Husk Mill Vanilla Cacao tea into a teapot and steep in boiling water for minimum five minutes.

Tip: cacao husks don’t ever turn bitter when steeped in water, which means your brew will get stronger and more chocolatey the longer you leave it.

3. COCONUT MAPLE TEA

The Husk Mill was born when Sydney based best friends Elaina and Cherylea decided they weren’t going to let an auto immune disease diagnosis get in the way of their passion for tea and chocolate. Nowhere is this more evident in this glorious concoction.

Ingredients: The Husk Mill Vanilla Cacao Tea, coconut milk and maple syrup.

4. BANANA CACAO SMOOTHIE