There’s a moment, usually around 2 PM, when the search for a satisfying afternoon beverage becomes critical. You want something rich and comforting, a little pick-me-up to power through the rest of the day, but you’re wary of another cup of coffee. You know the feeling, right? That potential for jitters, the inevitable energy crash that follows. It's a frustrating cycle. For years, our team searched for a better alternative—something that delivered on flavor and function without the downsides.
That search led us straight to cacao tea. It's not hot chocolate. It's not coffee. It's something entirely different, an ancient beverage that feels both timeless and perfectly suited for our modern, demanding lives. It’s a gentle, sustained lift in a warm, welcoming mug. We’ve spent countless hours perfecting our methods, sourcing the best ingredients, and understanding the science behind this incredible drink. Now, we're sharing everything we've learned about how to make cacao tea, so you can make it a beloved part of your own wellness ritual.
Let's get this out of the way first: cacao tea is not hot chocolate. Not even close. While both come from the Theobroma cacao tree (which literally translates to "food of the gods"), they are fundamentally different creations. Hot chocolate is typically made from processed, ground cacao powder, often mixed with sugar, milk, and emulsifiers to create a thick, sweet drink. It’s a dessert.
Cacao tea, on the other hand, is a delicate infusion. It’s made by steeping the roasted and winnowed shells, or husks, of the cacao bean in hot water. Think of it like a traditional herbal tea, but instead of leaves or flowers, you’re using the protective outer layer of the very bean that gives us chocolate. The result is a surprisingly light-bodied beverage with a beautiful amber color and an aroma that is absolutely intoxicating. The flavor is subtle, with notes of toasted nuts and a gentle, whisper of dark chocolate. It’s earthy, not sweet. It's sophisticated.
This isn't some new wellness trend. Its history is sprawling and ancient, deeply rooted in Mayan and Aztec cultures where cacao was considered sacred. They understood its power long before we had the scientific language to describe it. They brewed it for energy, for spiritual ceremonies, and for its profound health benefits. Making cacao tea is, in a way, connecting with a ritual that is thousands of years old. It’s a practice in mindfulness.
Now, this is where it gets really interesting. The primary reason cacao tea provides such a unique and pleasant boost is a compound called theobromine. While cacao does contain a very small amount of caffeine (a fraction of what’s in coffee), theobromine is the star of the show. It's a natural stimulant, a sibling to caffeine, but its effects on the body are significantly different—and in our experience, dramatically better.
Caffeine works by blocking adenosine receptors in your brain, essentially tricking your body into feeling awake. This can lead to that familiar jolt, the heart-racing anxiety, and the eventual crash when the effect wears off. It's a powerful, often jarring, experience.
Theobromine works differently. It's a vasodilator, meaning it helps to widen blood vessels, improving blood flow throughout the body. This creates a gentle, stimulating effect that feels more like a slow, steady wave of energy rather than a sudden spike. Our team has found that this leads to heightened focus and alertness that can last for hours, without the nervousness or the dreaded afternoon slump. It’s clean energy. Pure, Organic, Potent — Every Scoop Matters! It’s the kind of energy that feels productive, not frantic.
Beyond the beautiful energy it provides, cacao is a nutritional powerhouse. It's one of the richest plant-based sources of magnesium, a mineral crucial for everything from muscle function to stress regulation. It's also packed with antioxidants, specifically flavonoids, which combat oxidative stress and support cardiovascular health. And let’s not forget the mood-boosting compounds like anandamide, often called the “bliss molecule,” which contributes to feelings of well-being and happiness. It’s a truly functional beverage.
We can't stress this enough: the quality of your finished tea depends entirely on the quality of your raw ingredients. You can have the perfect technique, the best equipment, and all the time in the world, but if you start with subpar cacao, you'll end up with a disappointing brew. It's a non-negotiable element.
When we decided to offer cacao to our community, our team went on an exhaustive search. We weren't just looking for any cacao; we were looking for something truly special. We needed something that was not only ethically and sustainably sourced but also possessed a superior flavor profile. Our journey led us to Peru, to a specific heirloom variety known as Chuncho. This is what you'll find in our Pure RAW Cacao From Peru. It’s renowned for its complex, fruity, and nutty notes, which translate beautifully into a delicate and aromatic tea.
When you're choosing your cacao, you'll likely come across a few different forms. Here’s what we've learned about each one and how they perform when brewed.
| Feature | Cacao Husks (Shells) | Cacao Nibs | Cacao Powder |
|---|---|---|---|
| Flavor Profile | Delicate, tea-like, subtle chocolate notes | Richer, nuttier, more intense chocolate flavor | Can be muddy, gritty, and often bitter |
| Brew Clarity | Very clear, beautiful amber infusion | Some fine sediment is common | Very cloudy, thick, and unpleasant texture |
| Best Use Case | The ideal choice for pure, authentic cacao tea | A good option for a stronger, more robust brew | Not recommended for tea; reserve for smoothies or baking |
| Our Professional Take | This is the gold standard. It produces the cleanest, most nuanced, and traditional cup of cacao tea. It's what we use and what we recommend for an impeccable experience. | Nibs can work in a pinch, especially in a French press, but you'll need to strain carefully. The flavor is bolder but lacks the delicate complexity of husk tea. | Honestly, just avoid it for brewing. It doesn't dissolve properly and results in a gritty, unpleasant sludge at the bottom of your mug. |
For the most authentic and enjoyable experience, roasted cacao husks are, without a doubt, the way to go. They release their flavor and beneficial compounds gracefully, creating a clean, aromatic, and deeply satisfying brew.
Alright, you've sourced your high-quality cacao. Now it's time to brew. The process is wonderfully simple, but a few key details make all the difference between a good cup and a great one. This is the method our team has refined and uses daily.
What You'll Need:
Step 1: Get the Ratio Right
The ratio of cacao to water is your primary tool for controlling the strength of your tea. We recommend starting with 2 heaping tablespoons of cacao husks per 8-10 ounces of water. This creates a brew that is flavorful but not overpowering. Feel free to adjust this to your personal preference. If you want it stronger, add more cacao, not more steeping time (which can sometimes introduce bitterness).
Step 2: Heat Your Water (But Don't Scorch It)
Bring your filtered water to a boil and then let it sit for about 30-60 seconds. You want the water to be just off a rolling boil, around 200-205°F (93-96°C). Using water that is too hot can scorch the delicate husks and extract bitter compounds. This is a small detail, but it makes a significant difference in the final taste.
Step 3: The Steep is Everything
This is where the magic happens. Combine your cacao husks and hot water in your brewing vessel of choice. A French press is fantastic for this because it allows the husks to float freely and makes straining incredibly easy.
Let it steep for at least 6 to 8 minutes. This is longer than most traditional teas. The sturdy husks need that extra time to fully release their flavor and beneficial compounds. If you prefer a stronger, more robust flavor, you can extend the steep time to 10 or even 12 minutes. We encourage you to experiment and find what you love.
Step 4: Strain and Serve
Once your tea has finished steeping, press the plunger on your French press or pour the brew through a fine-mesh strainer into your mug. Take a moment to inhale the incredible aroma. It's part of the experience.
You can enjoy it exactly as is. That's how many of us on the team prefer it. But the real fun begins when you start to customize it.
A simple cup of cacao tea is a beautiful thing. But a customized cup that’s tailored to your needs for the day? That’s a game-changer. This is where you can truly Boost Energy, Focus & Recovery Naturally. Cacao provides an excellent base for a host of powerful additions.
Warming Spices:
A pinch of spice can completely transform your brew. Try adding a cinnamon stick, a few crushed cardamom pods, a slice of fresh ginger, or a dash of nutmeg to your husks while they steep. For a little kick, a tiny pinch of cayenne pepper can be invigorating.
A Touch of Sweetness (If You Must):
While we advocate for trying it plain first to appreciate its natural flavor, a little sweetness can be nice. We recommend natural options like a small drizzle of maple syrup, a spoonful of raw honey, or a few drops of liquid stevia. Stay away from refined white sugar, which can interfere with the subtle notes of the cacao.
The Functional Mushroom Boost: Our Favorite Part
This is where we bring our two passions together: premium cacao and potent functional mushrooms. Cacao tea is the perfect delivery system for our mushroom extract powders. The warm, earthy notes of the tea complement the mushrooms beautifully, creating a synergistic wellness tonic that is both delicious and incredibly effective.
Here are a few of our team's go-to combinations:
For Unflinching Focus: For those days filled with deep work and demanding projects, we add a scoop of our Mind Lions Mane Mushroom Supplement to the finished tea. Lion's Mane is renowned for its cognitive-supporting properties, and paired with theobromine, it creates a formidable stack for mental clarity and productivity. It's our secret weapon for hitting deadlines.
For Clean, All-Day Energy: If you’re replacing your morning coffee, this is the stack for you. Add a serving of our Lift Mushrooms FOR Energy blend, which features Cordyceps. This combination provides a powerful, sustained energy boost for both mind and body without a hint of jitters. It’s perfect before a workout or a long day of meetings.
For a Calming Evening Ritual: Who says cacao tea is just for the daytime? For a relaxing evening brew that helps you unwind, stir in a scoop of our Sleep blend, featuring the adaptogenic powerhouse Reishi. It helps soothe the nervous system and prepare your body for restorative rest. It’s a wonderful way to end the day.
Simply whisk your chosen mushroom powder into the hot, strained tea until it’s fully dissolved. The result is a seamless, powerful, and delicious functional beverage. It’s how you can Unlock Your Daily Wellness Boost, every single day.
Even with a simple process, questions can come up. Here are some of the most common issues we've helped people troubleshoot, along with our professional recommendations.
"My tea tastes weak or watery."
This is almost always a ratio issue. The simplest fix is to increase the amount of cacao husks you're using. Try moving from 2 tablespoons to 3 per 8 ounces of water. You can also try a slightly longer steep time, pushing it to the 10-12 minute mark. Don't be afraid to make it strong!
"Why does my tea taste bitter?"
There are two likely culprits here. First, your water might be too hot. Make sure you're letting it cool for a minute after boiling. Boiling water can extract tannins and other bitter compounds too quickly. Second, it could be the quality of your cacao. Low-quality, over-roasted, or old husks can definitely lead to a bitter brew. Quality sourcing is everything.
"Can I re-steep my cacao husks?"
Absolutely! This is one of the best things about cacao tea. High-quality husks can often be steeped a second time. The second infusion will be lighter and more delicate, but still delicious and enjoyable. It’s a great way to make your supply last longer.
Learning how to make cacao tea is less about following a rigid recipe and more about discovering a new ritual. It’s an invitation to slow down, to connect with an ancient plant, and to nourish your body and mind in a truly profound way. It’s a simple act of self-care that can have a significant impact on your day, providing calm, focused energy that feels clean and restorative.
So give it a try. Brew a cup, experiment with additions, and see how it feels. It might just become the best part of your daily routine.
No, they are very different. Cacao tea is a light infusion made from the roasted shells of the cacao bean, resulting in a subtle, tea-like drink. Hot chocolate is a rich, sweet beverage made from processed cacao powder, sugar, and milk.
Cacao tea contains a very small amount of caffeine, significantly less than coffee or even green tea. Its primary stimulant is theobromine, which provides a gentler, more sustained energy boost without the jitters associated with caffeine.
It has a delicate and pleasant flavor profile with notes of light chocolate and toasted nuts. It's not sweet or overpowering like hot chocolate; it's an earthy, aromatic, and savory brew that is very comforting.
Yes, absolutely. Cacao tea is a wonderful daily beverage. It's rich in antioxidants, magnesium, and other beneficial compounds, making it a healthy and enjoyable addition to your daily wellness routine.
The primary benefits include a gentle, long-lasting energy boost from theobromine, improved mood from compounds like anandamide, and a high dose of antioxidants and essential minerals like magnesium. It's a fantastic, jitter-free alternative to coffee.
For the best, most authentic cacao tea, we strongly recommend using cacao husks. They produce a cleaner, clearer, and more nuanced brew. Nibs can be used, but they often create a stronger, less delicate flavor and can leave sediment in your cup.
You certainly can, although we suggest trying it plain first to appreciate its natural flavor. If you prefer it creamier or sweeter, a splash of oat milk and a natural sweetener like maple syrup are excellent additions.
We recommend a steeping time of 6 to 10 minutes. Unlike other teas, the sturdy husks need a longer infusion time to fully release their flavor and beneficial compounds. You can experiment with longer times for a more robust brew.
Yes, and we highly encourage it! Cacao tea is an amazing base for mushroom supplements. We love adding our Mind (Lion's Mane) for focus or Lift (Cordyceps) for energy to create a powerful and delicious wellness tonic.
Definitely. Simply brew a concentrated batch of hot cacao tea (using double the amount of husks), let it cool to room temperature, and then pour it over ice. It makes a wonderfully refreshing and energizing drink for warmer days.
While it contains stimulants, the effect is very gentle. An evening cup, especially when paired with a calming adaptogen like our Reishi-based Sleep supplement, can be a wonderfully relaxing ritual to help you unwind before bed.
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