Monday, October 7, 2019

A New Treat for Fall with @CacaoTeaCo

With the cold weather coming in fast and furious, I am turning my attentions (grudgingly) from the garden fresh produce (beets and carrots excepted) into the warming flavours of soups, spices and tea. Luckily, I was approached by a fellow tea lover who had a rather ingenious idea when it came to both the world of brewed beverages as well as reducing environmental waste - "tea" made from the discarded husks of cacao beans. Jessica, one of the two creators of the Northwestern startup, spoke with me on the phone and let me know some of the tea's benefits - not only does it have the flavour and aroma of cacao, but it is free of sugar, gluten, dairy and caffeine, getting it's energy boosting properties from theobromine. Side note - theobromine is awesome for us humans (it lowers blood pressure and reduces the risk of heart disease, boosts brain function and even helps strengthen tooth enamel [source]), but it is toxic to our furry canine friends - I don't have dogs but the friend I shared some of the tea with did and she kept it tightly sealed and on a high shelf!


When I made my first cup of Cacao Tea, I didn't know what to expect! The smell of the husks from the bag is deeply cocoa-noted and slightly fruity-floral. While the instructions suggest 6-8 minutes of steeping, I poured the water into the tea and had a shower so I'm estimating the steep time for me was more like 20 minutes. With the longer steep (and cooling off period) I was able to taste the tea right away, and I was pleasantly surprised - the first sip tasted just like a 90% dark chocolate bar (which I love) but in an easy drinking "tea" texture. It was not at all like hot chocolate made with milk, which made it perfect for a mid afternoon treat that was indulgent but not "heavy". 

Next, I wanted to see how well I could marry the decadence of Cacao Tea with my usual morning brew - coffee! What can I say, this teacher / student's brain is 3/4 caffeine. I stuffed a little tea ball with a spoonful of the Cacao Tea and steeped it in the freshly brewed coffee while it cooled to drinkable temperature (about 10 minutes). I don't put milk or sugar in my coffee, but the Cacao Tea rounded out the flavours of the coffee and removed any and all acidity while adding a subtle hint of chocolate. While it may not be the conventional way to indulge in this tea, I am definitely adding it to my roster of things to enjoy!

I originally had plans to use some of my stash to make some goodies, but I really can't imagine parting with something so tasty that I can actually enjoy! As someone with multiple food allergies and a fat intolerance, my days of chowing down on a chocolate bar are long gone. This tea satisfies my dark chocolate love while leaving me energized and not feeling weighed down. I know I'll be savouring this as much as I can this winter, and since they have an easy online ordering system on their website getting more is as easy as a few clicks!


Thank you so much Jessica and the team at Cacao Tea Co. for this opportunity, I always appreciate having the chance to test and review new and innovative products, especially when they come from small businesses. For my readers, do check them out and give them a try - your inner chocoholic will thank you!


Info:
Cacao Tea Co. website
Instagram:@cacaoteaco
Facebook: https://www.facebook.com/cacaoteaco/
Pinterest: https://www.pinterest.ca/cacaoteaco/