Here is a recipe for a heady, theobromine-rich Mayan chocolate tea that I learned during our chocolate workshop in Antigua. The measurements are my guesses as to how much went in. The tea doesn’t seem to be that sensitive to quantities, except perhaps the sugar which you may want to add at the end to suit your taste.
Ingredients
- 100 cacao beans (fermented and dried)
- 2 tbsp sugar
- 500ml water (boiled)
Method
- Roast the cacao beans for 15 minutes until blackened. Remove from the heat and allow to cool slightly.
- Gently tap each bean and peel the skin, saving both the skins and the beans in separate bowls.
- Place the cacao bean skins in a large jug, along with 10 of the beans (break them up slightly). The remaining beans can be saved for another recipe.
- Add the sugar and boiling water and gently mix.
- Allow the mixture to steep for 5 minutes.
- Strain into cups and serve.
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