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Cocoa Nib Frappe

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Ingredients

Adjust Servings:
1 oz cocoa nibs
2 cups whole milk
3 oz Sugar
6 oz bittersweet (65% - 70%) chocolate, chopped
1/4 tsp Kosher salt
1/4 cup water
1/2 cup whole milk, half-and- half, or brewed coffee, for serving

Cocoa Nib Frappe

Features:
  • Veg
Cuisine:
  • 10 mins
  • Serves 4
  • Easy

Ingredients

  • 1 oz cocoa nibs
  • 2 cups whole milk
  • 3 oz Sugar
  • 6 oz bittersweet (65% - 70%) chocolate, chopped
  • 1/4 tsp Kosher salt
  • 1/4 cup water
  • 1/2 cup whole milk, half-and- half, or brewed coffee, for serving

How to Make It

  1. Put the cocoa nibs in a spice grinder and pulse for 4-5 times until the cocoa nibs are well chopped.
  2. Place the ground nibs in a 1-quart microwavable measuring cup then add 2 cups milk.
  3. Microwave on high for 4 to 5 minutes or until the temperature of the milk reaches 160°F. Let steep at room temperature for about 30 minutes.
  4. Meanwhile, mix the sugar, chocolate, salt and water in a carafe of a French press with a 1-litre capacity. Set aside.
  5. Return the steep milk mixture to the microwave and microwave on high for 2 minutes until the mixture simmers or reaches 185°F. Use a fine-mesh strainer to strain the hot liquid into the carafe of your French press. Let stand for 2 minutes. Stir well to combine the milk and chocolate.
  6. Pump the French press’s plunger about 15 times to aerate and froth. Pour the liquid into an ice cube tray. Freeze for 4 to 5 hours, until solid. (You can also freeze it overnight.)
  7. In a blender, mix the frozen chocolate cubes with the 1/2 cup milk, half-and- half, or brewed coffee. Blend until smooth. Serve immediately.

Surbhi Agarwal

Surbhi Agarwal
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Frappe Coffee
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