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Drink

Cocoa Husks

A beverage made by simmering cocoa husks in cold water, then straining and cooling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cocoa Husks

Ingredients

Directions

Make the tea

  1. Simmer the cocoa husks gently in the cold water for about 3 hours.

  2. Strain the mixture.

Finish and serve

  1. When cold, skim off any fat that may have formed.

  2. Reheat when required.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cocoa husks
Provide the main flavour and colour of the tea as they slowly release their compounds into the water.
Cold water
Acts as the extraction liquid, drawing flavour out of the husks during gentle simmering.

The step that matters

Simmer gently. Gentle heat extracts flavour steadily without boiling off water or making the infusion harsh or bitter. Rapid boiling can concentrate bitter compounds and reduce the liquid too quickly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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