Some of the best things on our menu were gifts. This spiced cacao tea came to us from a slowcocoa customer, and it has been a cold-weather staple ever since. Think of it as chai's chocolatey cousin, built on single-origin cacao husks and a handful of warm spices. It is lovely by the fire, and just as good poured over ice when the Bronx turns into a sauna.
New to brewing cacao tea? Start with our cold brew iced cacao tea guide, then come back for the spiced version.
What you need
- 9 oz water
- 7 whole allspice
- 2 star anise
- 5 whole cloves
- 1/16 tsp ground cinnamon, or 2 cinnamon sticks
- A dash of ground cardamom
- 3 whole black peppercorns
- 1 tablespoon slowcocoa cacao husk tea
How to make spiced cacao tea
- Combine. Add the water, all the spices, and the cacao husk tea to a small pot.
- Simmer. Bring to a gentle boil for 10 to 15 minutes, until your kitchen smells like a spice market.
- Strain. Pour through a fine-mesh sieve to catch the husks and whole spices.
- Serve. Enjoy warm with a splash of oatmilk, or pour over ice for a spiced iced tea.
Make it your own
Like it sweeter? A little maple or agave rounds it out. Want it richer? Steep a few extra minutes or add another spoonful of husks. Brewed it stronger than you like? Top it off with a little water or an extra ice cube until it tastes just right. It is lovely with a splash of oatmilk, and a twist of orange makes it brighter still. The strained tea keeps, covered in the fridge, for about five days.
Bring some home
Sip slow, let the mind go
Our chocolate tea is the roasted husk of single-origin Haitian and Guatemalan cacao, handcrafted in the Bronx and wrapped in 100% compostable pouches. When the pot is empty, the spent husks and the pouch can both go in your compost. From cacao to compost.
