Vanilla Cacao Herbal Tea

February 11, 2017


I’ve had a bucket-load of cacao beans that sent me back in December. They’re cacao is amazing. I absolutely thought that their cacao powder was the richest that I’ve come across. Sheer decadence.

I made the most amazing Chocolate Pistachio Energy Bites from the cacao powder. You should make ’em! They’re a perfect snack on the go AND they satisfy that chocolate craving, yet without all the refined sugars.

What I love about cacao is that they can be used for so many things.  Like those yummy chocolate bites, I love it in my morning bullet-proof coffee or dandy latte.  It just adds a little extra zip.


Okay, here’s the other super-amazing thing about cacao.

They’re loaded with magnesium.  And, when we drink coffee, it can deplete our bodies of magnesium. So, I like adding a teaspoon to my coffee to help counteract the loss.


Cacao is naturally energizing.  It can have small amounts of caffeine in it but it’s a completely different effect that caffeine from coffee may have. You won’t get the jitter bugs.


That said, you don’t necessarily want to eat cacao right before bed!

So, I had the plethora of cacao beans and I’ve been thinking about what to do with them.  I was at my local yoga studio and they had “cacao tea” on tap. I looked at the ingredients, and the only ingredients was cacao beans.

Since I limit my coffee intake to about a cup a day, I thought cacao tea would be a great replacement especially if and when you go those coffee cravings, right? And, I’ve got to say, this tea is amazing. Super warming and naturally chocolatey.  If you like chocolate, you’re going to love this tea!  And, it’s so easy to make.


2 cups filtered water
1/4 cup of cacao beans (nibs could also be used here)
1/4 tsp of vanilla bean powder or 1 tsp of vanilla extract


1) Put the cacao beans onto a sheet pan and roast in a 350 degree oven for 20 minutes.
2) While they are roasting, add the water into a pot and set to medium heat until it gets close to a simmer.
3) When the beans are done, crush the beans until they split. If you miss some, don’t worry. This just allows the cocoa nibs to be exposed where most of the flavour resides.
4) Add to the water, along with the vanilla and lower the water to minimum.
5) Allow to steep for 20 minutes or longer. The longer, the more richer the flavour.
6) Strain through a fine mesh strainer.

Drink immediately or store in a glass jar and reheat as needed. You can also add sweetener but I find the beans create a rich, natural chocolate flavour.