Believe it or not, in the 18th Century, chocolate was just as popular to drink as coffee and tea in many parts of the world.
But instead of a thick, creamy cup of melted chocolate with loads of sugar, our forefathers drank a heady mixture brewed from the cacao bean itself.
Eventually, coffee and tea beat out cacao as our collective drinks of choice. But now, the rich tea is making a comeback.
It tastes just like chocolate, without all the added nasties, is high in antioxidants, and has a natural slow-release stimulant, not harsh like caffeine.
Cacao tea can be enjoyed hot or iced, and used in cooking.
Still not convinced? Try this delicious muffin recipe from Aussie importers Kkao Co.
Makes 6 muffins
INGREDIENTS
Muffins
- 2 cups almond meal
- ½ cup buckwheat flour
- ½ cup raw cacao powder
- ½ teaspoon baking soda
- Pinch Himalayan pink salt
- ¼ cup coconut oil, melted
- ½ cup rice malt syrup or honey
- Juice 1 orange
- 1 teaspoon vanilla powder or extract
- 3 eggs
- ¼ cup almond milk
- Cacao nibs to top
Syrup
- 3 teaspoons kkao Co. Cacao tea
- 1 cup boiling water
- ¼ cup rice malt syrup or honey
- Zest 1 orange
METHOD
- Preheat oven to 160°C fan forced. Line a 6-hole muffin tray with patty cases or squares of baking paper.
- To make the syrup, brew the tea in 1 cup boiling water for 5-10 minutes. Pour the tea into a small saucepan along with the rice malt syrup and orange zest and simmer on a medium-low heat for about 20 minutes, stirring occasionally until it reduces and forms a nice syrup.
- In a large bowl, combine the almond meal, buckwheat flour, cacao powder, baking soda and salt.
- In a separate bowl, whisk together remaining wet ingredients until well combined.
- Pour the wet mixture into bowl of dry ingredients and mix well with a wooden spoon until a nice batter forms.
- Divide the mixture evenly among the muffin holes and sprinkle with some cacao nibs. Place in the oven and bake for 20 minutes or until golden and a skewer inserted comes out clean.
- Allow to cool in the tray for a few minutes, then pour the syrup evenly over the muffins and allow to soak through.
The Carousel thanks Kkao Co. for this delcious recipe. For more visit www.kkao.co
