Cocoa Nib Frappe
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped
3
Place the nibs in a 1-quart microwave-safe measuring cup and add the 16 ounces of milk
4
Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F
5
Steep at room temperature for 30 minutes
6
Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press
7
Set aside
8
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
9
Strain the hot nib-milk mixture through a fine-mesh strainer into the French press carafe
10
Set aside for 1 minute, and then stir to combine the chocolate and milk
11
Pump the plunger of the French press 10 to 15 times to froth and aerate
12
Pour the mixture into a standard ice cube tray and freeze until solid, 3 to 4 hours or overnight
13
Combine the frozen hot chocolate cubes with the 4 ounces of milk, half-and-half or coffee in a blender and blend until smooth
14
Serve immediately