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How do you take your tea? Did you know Martha Washington took hers with roasted cacao shells? Cacao tea is made from the shell or husk of the cocoa bean (not the pod), a byproduct of making chocolate. The brew yields a full-bodied, slightly bitter infusion with strong notes of chocolate and light flavors of melon. Take part in this delightful 18th-century tradition with Martha Washington’s Cacao Shell Tea Infusion. Rich with antioxidants, cacao shells give an aroma of toast before brewing, and boiling water unleashes a tonic of chocolate. Suggested serving is 2 tsp per 10 oz. cup. Cacao shells take 8-10 minutes to infuse their full flavor.
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