This recipe is going to be far too easy...
Cold Brewed Cacao
1 Tablespoon of finely ground cacao.
1 quart of water
Combine the two above ingredients in a quart size glass jar with a lid. Shake a little, The cacao likes to float on top of the water and you want it to mingle, not float.
Put in your refrigerator overnight, or up to a couple of days.
Strain through a fine mesh strainer or french press.
Enjoy cold, I like mine with a splash of cultured coconut milk.
Simple. Easy. Refreshing.
Sometimes I use pre-ground cacao. When I grind my own cacao beans for brewed cacao I'll leave the husks on and give the beans a whirl in the Cuisinart.
The terrior of the cacao bean will tremendously impact the flavor of your cold brew. Try a few different origins and roast levels from craft chocolate makers to find your favorite.
My favorite bean to use right now are the Madagascar Roasties from Wooblock Chocolate. Light notes of cherry is what I taste in the cold brew from these beans. Very refreshing in the summer heat.
|Woodblock Chocolate Roasties from Madagascar and a glass of the very light cold brew made from these beans|