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Author Notes: Super rich and spicy with a touch of the tropics. —Angmo
- 1 pound Organic Grenadine cocoa beans (can substitute cocoa nibs just skip step one)
- 1.5 Vanilla beans
- 3 cups filtered water
- 1 Thai chili split
- .5 tablespoons Alba cinnamon
- .5 teaspoons Freshly grated nutmeg
- .75 cups Unsweetened coconut milk
- .5 tablespoons Kosher salt
- If using fresh cocoa beans. In a preheated 350 degree oven roast your beans for approximately 30 minutes making sure to rotate them frequently. You will know they are ready when the husks are easy to remove and the beans smell like freshly baked brownies. Allow the beans to cool slightly. Once the beans are cool enough to handle, start winnowing - removing the cocoa nibs from the shells by rubbing them between your fingers. Discard the shells.
- Take your cocoa nibs and run them through a high powered juicer. This separates the cocoa liquor. Run the pulp through the machine several times to insure as much extraction of the liquor as possible. When ready you should have almost no grounds left. You should have about 1 cup cocoa liquor. At this point you are ready to start making your hot chocolate. The liquor can be frozen for up to 30 days.
- In a heavy bottomed sauce pot combine your cocoa liquor,and remaining ingredients. Cook over medium heat stirring frequently until the hot chocolate is the consistency of heavy cream. Serve immediately or refrigerate for up to 4 days.
- This recipe was entered in the contest for Your Best Chocolate & Spice