Cacao husks (pronounced “Ka-Cow”) are the outer shell of cacao beans. After they have been roasted, the beans are cracked and the cacao nibs and husks are separated (winnowing). The nibs are used to make chocolate and the husks can be used for cacao tea – so there is no waste.
 
Cacao Husk Tea is known to be rich in Vitamin Bs, A, Iron, Zinc and Magnesium & packed with antioxidants. It’s high levels of  Theobromine is believed to help improve brain function and mood.
 
How to Brew Cacao Husk Tea: Steep 1 tablespoon in a cup of boiling water for about 5-10 minutes, the longer you steep it, the more chocolate flavour you will taste. Enjoy it hot or cold.
 
To bring out the natural chocolate flavours, try it with a dashof  milk and/or sweetener.