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Drink

Cocoa Made From Nibs

A beverage made by crushing cocoa nibs, soaking, simmering, and skimming the fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cocoa Made From Nibs

Ingredients

Directions

Prepare

  1. Crush the cocoa nibs into small pieces using a rolling pin.

  2. Soak the crushed nibs in cold water overnight.

Simmer

  1. The next day, simmer the nibs in the same water for 6 to 7 hours.

  2. Add more water as needed to maintain the original volume.

Strain and serve

  1. Strain the liquid.

  2. Let it cool.

  3. Skim off the fat from the top before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cocoa nibs
Give the drink its chocolate flavour, bitterness, and colour as their solids and fats are extracted into the water.

The step that matters

Maintaining the volume during the long simmer. Water evaporates over hours of simmering, which concentrates the liquid and can make the drink overly bitter or thick. Topping up with water keeps the flavour and strength balanced.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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