Food recipes
Cocoa Nib Frappe
Cocoa Nib Frappe Ingredients: cocoa, dry powder, unsweetened milk, fluid, 1% fat, without added vitamin a and vitamin d pascha, organic bitter-sweet dark chocolate chips, sugars, granulated water, bottled, generic sal...
Cocoa Nib Frappe
Ingredients:
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
water, bottled, generic
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped.
Place the nibs in a 1-quart microwave-safe measuring cup and add the 16 ounces of milk.
Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press.
Set aside.
After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe.
Set aside for 1 minute, and then stir to combine the chocolate and milk.
Pump the plunger of the French press 10 to 15 times to froth and aerate.
Pour the mixture into a standard ice cube tray and freeze until solid, 3 to 4 hours or overnight.
Combine the frozen hot chocolate cubes with the 4 ounces of milk, half-and-half or coffee in a blender and blend until smooth.
Serve immediately.
Ingredients:
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
pascha, organic bitter-sweet dark chocolate chips,
sugars, granulated
water, bottled, generic
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped.
Place the nibs in a 1-quart microwave-safe measuring cup and add the 16 ounces of milk.
Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press.
Set aside.
After steeping, return the nib-milk mixture to the microwave and heat on high for 2 minutes until it simmers or reaches 185 degrees F. Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe.
Set aside for 1 minute, and then stir to combine the chocolate and milk.
Pump the plunger of the French press 10 to 15 times to froth and aerate.
Pour the mixture into a standard ice cube tray and freeze until solid, 3 to 4 hours or overnight.
Combine the frozen hot chocolate cubes with the 4 ounces of milk, half-and-half or coffee in a blender and blend until smooth.
Serve immediately.