Cocoa Nib Frappe
ACTIVE TIME: 25 minutes
TOTAL TIME: 4 hours 55 minutes
Yield: 4 (7-ounce) servings
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Software
- 1 ounce cocoa nibs
- 16 fluid ounces whole milk
- 6 ounces 65% to 70% bittersweet chocolate, finely chopped
- 3 ounces sugar
- 2 fluid ounces water
- 1/4 teaspoon kosher salt
- 4 fluid ounces whole milk, half-and-half, or brewed coffee, for serving
Specialized Hardware
Coffee/spice grinder
1-liter French press
Blender
ACTIVE TIME: 25 minutes
TOTAL TIME: 4 hours 55 minutes
Yield: 4 (7-ounce) servings
Procedure
- Pulse the cocoa nibs in a spice grinder until the nibs are coarsely chopped, 3 to 4 pulses. Place the nibs in a 1-quart microwave-safe measuring cup and add 16 ounces of milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160ºF. 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 185ºF. 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, at least 3 hours or up to overnight.
- Combine the frozen hot chocolate cubes with 4 ounces of milk, half-and-half, or coffee in a blender and blend until smooth. Serve immediately.
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