Cocoa Beverage
Ingredients
Directions
Prepare
Break cocoa nibs into small pieces using a rolling pin.
Soak the nibs in cold water overnight.
Simmer and strain
Simmer the nibs in the same water for 6 to 7 hours, adding water as needed to maintain the original quantity.
Strain the liquid and let it cool.
Serve
Skim the fat from the top before serving.
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
- Provide the cocoa flavour and fat that dissolve into the water during long simmering.
- Cold water
- Acts as the solvent that slowly extracts cocoa flavour and solids from the nibs.
The step that matters
Simmer the nibs for 6 to 7 hours. Long, gentle simmering slowly extracts flavour from the nibs. Adding water as needed keeps the liquid at its original volume, so the drink does not become concentrated or taste thin.
“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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