Cacao Chai - Tea by the Pound
Cacao Chai is a caffeine-free blend of cacao shells and whole spices, including cinnamon, ginger, green cardamom, allspice, cloves, and black pepper. The cacao shells lend a natural chocolate aroma and gently roasted note, while the spices add warmth, fragrance, and a touch of pepper at the finish.
Brew it on its own for a deeply aromatic cup, or add milk and honey or maple syrup for a smooth, chocolatey chai. With no tea leaves in the blend, it can be steeped any time of day.
*Cacao naturally contains theobromine, a compound with a much milder effect on the central nervous system than caffeine.
History:
Long before cacao became the chocolate we know today, it held an important place in Mesoamerican cultures. Among the Maya, cacao appears in mythology and religious life; in one creation story, cacao is named among the precious foods found within the Mountain of Sustenance.
Chocolate comes from the bean, but the surrounding cacao shell retains much of cacao's characteristic fragrance and roasted taste. Those shells form the base of our Cacao Chai, accompanied by the spices traditionally associated with chai.
How to Brew:
Cacao Chai brews much like an herbal tea, with a generous measure and a longer steep allowing the cacao shells and spices time to develop.
For a cup of Cacao Chai:
-
Use 1 heaping teaspoon of loose Cacao Chai per 8 oz of water.
-
Pour freshly boiled water over the blend.
-
Steep for 5-7 minutes.
-
Strain and serve as is, or add milk and sweetener to taste.
For stovetop Cacao Chai:
-
For each serving, combine ½ cup water, ½ cup whole milk, and 1 heaping teaspoon of Cacao Chai in a saucepan.
-
Add 2 teaspoons of sugar, honey, or maple syrup.
-
Bring to a boil, then reduce the heat.
-
Simmer on low for 5–7 minutes.
-
Strain and serve hot or cold.
Ingredients: Cacao Shells, Cinnamon Chips, Ginger Root, Green Cardamom, Allspice, Cloves, Black Pepper
Size: Loose Cacao Chai in 4 oz or 1 pound resealable bag
Shelf Life: 2 years
Hand blended and packaged by Oliver Pluff & Co. in Charleston, South Carolina.
Cacao Chai is a caffeine-free blend of cacao shells and whole spices, including cinnamon, ginger, green cardamom, allspice, cloves, and black pepper. The cacao shells lend a natural chocolate aroma and gently roasted note, while the spices add warmth, fragrance, and a touch of pepper at the finish.
Brew it on its own for a deeply aromatic cup, or add milk and honey or maple syrup for a smooth, chocolatey chai. With no tea leaves in the blend, it can be steeped any time of day.
*Cacao naturally contains theobromine, a compound with a much milder effect on the central nervous system than caffeine.
History:
Long before cacao became the chocolate we know today, it held an important place in Mesoamerican cultures. Among the Maya, cacao appears in mythology and religious life; in one creation story, cacao is named among the precious foods found within the Mountain of Sustenance.
Chocolate comes from the bean, but the surrounding cacao shell retains much of cacao's characteristic fragrance and roasted taste. Those shells form the base of our Cacao Chai, accompanied by the spices traditionally associated with chai.
How to Brew:
Cacao Chai brews much like an herbal tea, with a generous measure and a longer steep allowing the cacao shells and spices time to develop.
For a cup of Cacao Chai:
-
Use 1 heaping teaspoon of loose Cacao Chai per 8 oz of water.
-
Pour freshly boiled water over the blend.
-
Steep for 5-7 minutes.
-
Strain and serve as is, or add milk and sweetener to taste.
For stovetop Cacao Chai:
-
For each serving, combine ½ cup water, ½ cup whole milk, and 1 heaping teaspoon of Cacao Chai in a saucepan.
-
Add 2 teaspoons of sugar, honey, or maple syrup.
-
Bring to a boil, then reduce the heat.
-
Simmer on low for 5–7 minutes.
-
Strain and serve hot or cold.
Ingredients: Cacao Shells, Cinnamon Chips, Ginger Root, Green Cardamom, Allspice, Cloves, Black Pepper
Size: Loose Cacao Chai in 4 oz or 1 pound resealable bag
Shelf Life: 2 years
Hand blended and packaged by Oliver Pluff & Co. in Charleston, South Carolina.
