Cocoa Nib Frappe Food
HALLOWEEN EXTRA-DARK HOT COCOA
Dress up your hot cocoa for Halloween: Dip the rims of mugs in melted chocolate, then in black and orange nonpareils; let set.
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 6 servings of hot cocoa
Number Of Ingredients 6
Steps:
- Place the nonpareils on a shallow plate. Microwave chocolate in a shallow plate until just melted. Dip inverted mugs in the melted chocolate to coat the rim, then dip in the nonpareils to coat. Let set.
- Heat the milk, sugar, cocoa powder and salt in a medium saucepan over medium-low heat. Cook, whisking, until the sugar dissolves and the mixture is smooth and steaming with tiny bubbles around the end of the pan, 8 to 10 minutes.
- Add the chocolate and whisk until fully dissolved and smooth. Pour the hot cocoa into the prepared mugs.
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- Pulse the cocoa nibs in a spice grinder until the nibs are coarsely chopped, 3 to 4 pulses. Place the nibs in a 1-quart microwave-safe measuring cup and add 16 ounces of milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160ºF. 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 185ºF. 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. Pour the mixture into a standard ice cube tray and freeze until solid, at least 3 hours or up to overnight.
- Combine the frozen hot chocolate cubes with 4 ounces of milk, half-and-half, or coffee in a blender and blend until smooth. Serve immediately.
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