Kakako Recipe Preparation of cocoa tea with caffeine

Introduction

Cocoa is one of the most valuable foods and, in addition to healthy macronutrients such as fat and protein, it also has micronutrients such as iron, manesium and potassium. For a delicious cocoa recipe with tea, we take a closer look at cocoa.

Contents:

1. How do you recognize the best cocoa?
2. Preparation - cocoa normal 
3. Cocoa recipe with spices
4. Cocoa tea with caffeine
1. Cocoa Tea with Guayusa Powder
2. Cocoa Tea with Cha i

1. How do you recognize the best cocoa?

South America in particular, Ecuador, has already won several international prizes for the best cocoa. This is due to the special volcanic stone soil. But in general, delicious cocoa grows in many parts of the world. In the end, you have to decide whether you like Asian, African or South American beans better.

For a good cocoa recipe and full enjoyment, however, you should make sure that no calcium carbonate is added to your purchased cocoa powder or cocoa mass. This is often used to stretch the expensive cocoa and make it easier to trickle. You can easily check this by going through the ingredients list. It should say either cocoa only or cocoa and cocoa butter.

2. Preparation - normal

Before we get to the cocoa recipe with tea, let's see how we can prepare a tasty and strong base cocoa.

For a regular cocoa recipe, you need boiling water, either from the kettle or from the stove. You can simply dissolve the cocoa mass or cocoa powder in boiling water while stirring. Traditionally, cocoa is prepared almost like espresso, only with a little water and very strongly. Depending on the intensity, you can vary the amount of cocoa. A good starting point is about 3 tablespoons of cocoa powder per 300-400ml cup.

3. Cocoa recipe with spices

You can now add spices to the normal cocoa recipe. E.g. cardamom, cloves, cinnamon and liquorice. This is also a traditional preparation often used for cocoa ceremonies. Except for licorice, you can usually get the spices in any large grocery store.

This preparation is much more suitable on the stove, as all the ingredients are boiled up together and should continue to cook at a low temperature for 3 to 5 minutes.

Before serving, you simply sieve the ingredients and you can e.g. B. round off with some oat milk and sugar or honey.

4. Cocoa tea with caffeine

Cocoa tea is a popular term to describe our "regular cocoa recipe". Strictly speaking, it is cocoa with water. For most, this way of drinking cocoa will taste too intense, since cocoa can become very bitter.

However, we want to make a real cacao tea with guayusa and not a particularly fancy drink! Guayusa tea is a plant that also comes from South America, the leaves of which contain the most caffeine in the world and yet do not cause any side effects like coffee. You can find more about the effects of Guayusa tea and the preparation of Guayusa tea in the linked blog articles.

In our shop you will find many Guayusa varieties. For the purpose of our cocoa recipe with tea, we focus on two varieties: CHAI and PURE-POWDER

4.1. Cocoa Tea with Guayusa Powder

Incidentally, cocoa also has caffeine, but only very slightly. The PURE Guayusa powder therefore gives the cocoa an enormous kick.

We prepare cocoa for a large cup or glass with a. 400 ml before. You need a saucepan, 450ml water, guayusa powder and cocoa powder. Add about 1 teaspoon of guayusa powder and 2 teaspoons of cocoa to the water and boil it.

Guayusa is a leaf, so it will happen that some small Guayusa particles will initially float on top of the water until they become saturated. The cocoa and the rest of the guayusa powder should already be easy to distribute in the water.

Bring the mix to the boil and then continue to simmer for about 5 minutes over low heat. You can definitely drink the cocoa and the guayusa powder. However, one or the other may find this unpleasant, even if it is traditionally done that way. Therefore, sieve off the guayusa powder and cocoa powder and enjoy your pick-me-up.

A dash of oat milk is also very good at the end of this recipe. Preparation in our dripper with double-walled stainless steel sieve is just as possible, as is simply pouring the mixture into a cup.

4.2. Cocoa tea with chai

If you want it a bit spicier and less caffeinated, you can use our Guayusa CHAI instead of our Guayusa powder . Our CHAI consists of cinnamon, cardamom, cloves, licorice and a little guayusa.

The preparation is easiest in a saucepan or our 950ml glass teapot with stainless steel sieve .

Use 1 large teaspoon of CHAI and 2 teaspoons of cocoa. Put the CHAI mixture in the tea strainer and the cocoa directly in the pot to be able to drink it at the end. Pour boiling water over the mixture and stir a few times. The brewing time can also be about 10 minutes.

This blend is particularly delicious as it brings the slight sweetness of licorice and the spicy properties of our cinnamon, cardamom and cloves blend. It's not quite as high in caffeine, which of course can be changed by adding some guayusa.