Herbal tea is one of our favorite ways to bring new flavor into a cacao preparation, especially as the weather starts to cool. For this recipe, we paired Thriving Tanzania with earthy rooibos tea, vanilla, a touch of maple syrup, and sea salt for a smooth, lightly sweet cacao.

Keep reading to learn why rooibos and vanilla pair so well with ceremonial cacao and how to make this warming recipe at home.

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Why Rooibos + Vanilla Pair So Well With Cacao

Rooibos and vanilla are what give this recipe its distinct flavor. Rooibos has an earthy, naturally sweet flavor with subtle woody notes, while vanilla adds a soft aromatic sweetness that pairs naturally with cacao. Together, they add warmth and depth without overpowering the flavor of the cacao itself. A little maple syrup adds sweetness, while sea salt rounds out the recipe and brings out the richness of the cacao.

For the cacao, we chose Thriving Tanzania. Its natural tasting notes of butter, cherry, and caramel complement the earthy sweetness of rooibos and vanilla, while its higher cacao butter content gives it an especially silky texture.

Together, rooibos, vanilla, maple, and sea salt create a smooth, lightly sweet cacao with earthy and aromatic notes. It’s a warming preparation that pairs perfectly with cooler fall mornings.

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Rooibos Vanilla Cacao Recipe

Ingredients:

• 20 to 25 discs of Thriving Tanzania ceremonial cacao

• 6 oz rooibos tea, brewed with 1-2 tsp loose-leaf rooibos or 1 tea bag for 5-7 minutes

• 1-2 tsp maple syrup, or to taste

• ¼ tsp vanilla extract

• Small pinch of sea salt (if desired)

Directions:

• Brew the rooibos tea for 5–7 minutes, then remove the loose-leaf tea or tea bag.

• Add brewed rooibos tea, cacao discs, maple syrup, vanilla, and sea salt into a blender.

• Blend until completely smooth and frothy, approximately 20 seconds. You can also use a handheld frother instead of a blender.

• Pour into your favorite mug and enjoy warm.