Cascara cold infusion recipe

20 April 2017 by
First published: 14 September 2016

Make up this cascara cold infusion recipe and add it to all kinds of drinks for an energy boost. If you’ve never come across cascara before – it’s the dried husk of the coffee cherry. After the coffee beans have been removed, the pulp of the fruit is then collected and it’s dried naturally before being milled to produce the cascara husk. You’ll get a caffeine hit from cascara, but it’s not as potent as what you’d get from classic coffee – making it a better choice for those who are caffeine-sensitive but still want an energy boost.


100g cascara

1L water


Fill a jug with cascara and water.

Steep for 24hrs in the fridge.

Strain and serve on ice.

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