Cacao Hull Tea with Honey & Whipped Coconut Cream

November 18, 2022

Featuring a cacao tea recipe from a fan! This vegan, lightly flavored tea is sweet and a little creamy. All it takes is some hull tea, coconut cream, and honey with a dash of cinnamon to bring it all together. Serves four. Watch us make it.

Ingredients:

3 tablespoons of Cacao Hull Tea
32 ounces of hot water
(1) 13 ounce can of coconut cream
2 tablespoons honey
Ground cinnamon, garnish

Directions:

1. Place a can of coconut cream in the refrigerator for 24 hours.
2. Place a large bowl in the freezer ten minutes before starting the tea.
3. Add tea and water to a large French Press and cover. Steep for at least 10 minutes.
4. While the tea steeps, whip coconut cream. Open the can upside down to easily extract the water that has settled on the bottom of the can. Soak up the water with a paper towel.
5. Add coconut cream to the chilled bowl (from the freezer) and whip the coconut cream for about 5 minutes on med-high speed. Add 2 teaspoons of honey and whip to combine. Place in the fridge until ready to use.
6. Pour tea into cups and add 2 tablespoons of whipped coconut cream.
7. Stir in honey to taste.
8. Top with a little ground cinnamon. Enjoy!

Pro tip:

• It is important to have a chilled bowl in order to properly whip your coconut. Some bakers even chill the whisk attachment.
• Coconut cream needs at least 24 hours in the fridge but three days is optimal.
• You will see the coconut cream separate slightly from the hot tea, but this does not affect the texture or taste of the beverage.
• Ground cinnamon brings all the flavors together and is recommended. Try another warming spice like nutmeg or clove, too!

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