Cold brewed chocolate is your new best friend

I was introduced to the idea with a blog post called “I have journeyed to the soul of chocolate and I bring you good tidings“. Well, I am now a convert, so forget hot chocolate. Your new love is cold chocolate.

That’s right. Cold brewed chocolate. It’s even hipper than cold brewed coffee.

The recipe is simple- take some cocoa nibs and grind them. Add some water.

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I used 2 oz of cocoa nibs in a quart of water. Put it in a mason jar, and put it the back of the fridge. A day later, you can use a strainer to remove the cocoa, and you’re left with something amazing.

My first batch was great, but I found I needed to add quite a bit of sugar to make it palatable. I just made a quick simple syrup and stirred it in. Emily suggested adding dates to naturally sweeten it, so I made a second batch using about 2 ounces of dates.

Wow. It worked very well. The dates added sweetness and body, and I didn’t need to add any extra sugar.

Cold brewed cocoa with cream. Pardon the floaties.

A quart doesn’t go far, but I’ve tried it a few ways that have been delicious. Adding a spot of cream to it makes it amazing. I also found adding even just a touch of it to hot coffee is spectacular- it adds a richness and depth of flavor that makes my morning coffee sooo good. Despite being warm, the cocoa adds a certain coolness that makes hot coffee drinkable even when it’s hot outside.

I’m out of cocoa nibs, but I have some ideas. I may try making it with cocoa powder, although I half expect that to be a disaster to strain. I’ve also heard it mixes well with whisky and even whisky and cream. We shall have to see…

James

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