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Drink

Cocoa Nibs

A beverage made by steeping cocoa nibs in boiling water and hot milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cocoa and milk work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 643 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Cocoa Nibs

Ingredients

Directions

  1. Put cocoa nibs into boiling water.

  2. Cook slowly for one hour.

  3. Strain the mixture.

  4. Add boiling hot milk.

  5. Remove from heat and serve.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cocoa + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cocoa nibs
Provide the core chocolate flavor and body as they steep and cook in the water.
Milk
Adds creaminess and softens the bitterness of the cocoa for a smoother drink.

“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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