Just an idea...
In the spirit of collaboration, we just finally got our act together to write this up for Chocolate in Context's Sugar High Friday #29: Raw Chocolate We haven't tried this (except experimentally) at Bittersweet yet, so don't expect to find it at our wonderful stores, but feel free to play with the idea!
2T (15 grams) roasted chicory
1/2 Cup (80 grams) cocoa nibs
1T (8 grams) dutched cocoa powder
2T (30 grams) sweetened condensed milk
1 Cup (235 grams) boiling water
1 Cup (240 grams) steamed milk
1 French Press
--Mix all the ingredients in a small bowl
--Pour the dry ingredients into the french press and top with the sweetened condensed milk
--Add the boiling water and steamed milk, and stir briskly with a spoon until well blended
--Put the top on the press and allow the mixture to steep for 4 minutes
--Slowly depress the screen on the press until all the solids are collected at the bottom
--Serve in a cappuccino mug and top with cinnamon or whipped cream (or both!)
Gulf Coast Mocha
6T (25 grams) ground coffee2T (15 grams) roasted chicory
1/2 Cup (80 grams) cocoa nibs
1T (8 grams) dutched cocoa powder
2T (30 grams) sweetened condensed milk
1 Cup (235 grams) boiling water
1 Cup (240 grams) steamed milk
1 French Press
--Mix all the ingredients in a small bowl
--Pour the dry ingredients into the french press and top with the sweetened condensed milk
--Add the boiling water and steamed milk, and stir briskly with a spoon until well blended
--Put the top on the press and allow the mixture to steep for 4 minutes
--Slowly depress the screen on the press until all the solids are collected at the bottom
--Serve in a cappuccino mug and top with cinnamon or whipped cream (or both!)
posted by Bittersweet at 5:14 PM
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