Best Cocoa Nib Hot Chocolate Recipes

Cocoa Nib Hot Chocolate image

Provided by Alton Brown

Time 50m

Yield Four 6-ounce servings (24 ounces)

Number Of Ingredients 6

1 ounce cocoa nibs
16 ounces whole milk
6 ounces 65-percent to 70-percent bittersweet chocolate, finely chopped
3 ounces sugar
2 ounces water
1/4 teaspoon kosher salt

Steps:

Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. 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 185 degrees F. 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. Serve immediately.

Cocoa Nib Hot Chocolate image

Provided by Annacia * @Annacia

Categories Hot Drinks

Number Of Ingredients 5

1 1/2 cup(s) almond milk or coconut milk
1/4 cup(s) cocoa nibs, finely ground using a coffee grinder or high-speed blender
1 pinch(es) sea salt
- splenda, stevia powder or maple syrup to taste
1 teaspoon(s) pure vanilla extract

Steps:

Make sure cocoa nibs are very finely ground before making this recipe. Combine all ingredients apart from the maple syrup and vanilla extract in a small pot on the stove.
Bring to a simmer over medium heat, whisking constantly once the hot chocolate starts to simmer. Whisk until cocoa nibs dissolve, and then stir in the sweetener and vanilla extract. Taste and adjust sweetness, as desired.
Serve and be happy.