Delicious

While on our honeymoon in the Dominican Republic,  we visited the ChocoMuseo in Punta Cana.  My family once owned a chocolate shop so I’m always curious to see whats happening with chocolate while in my travels.  Besides an amazing chocolate Mama Juana they sell, they also had cacao husks for sale which they recommended preparing like tea and adding honey.  The below recipe is substituting brewed tea with the brewed cacao husks (no honey/sugar).

Cacao Husk Punch

• Prep a lemon wheel notch cut for a glass, a straw,  and a 13.5 oz glass with ice cubes
• In a metal tumbler, add:
  • 1 oz of Selvarey rum
  • 1/2 oz of Kahlua
  • 1/2 oz of triple sec
  • 1 tbsp of bakers sugar
  • 1 oz of fresh lemon juice
  • 1 1/2 oz of cacao husk tea (unsweetened)
• Shake with ice for at least 20 seconds and the tumbler is frosty
• Pour and strain with a Hawthorne and fine mesh strainer into the glass
• Garnish with the lemon wheel and straw