Cocoa Nib Frappe Food
COFFEE BRANDY FRAPPE
Provided by Food Network Kitchen
Categories beverage
Time 10m
Yield 1 cocktail
Number Of Ingredients 0
Steps:
- Combine 1 egg white, 2 ounces strong brewed coffee, 1 1/2 ounces brandy, 1/2 ounce creme de cacao and a pinch of cinnamon in a cocktail shaker; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass and dust with more cinnamon.
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Category DrinksTotal Time 4 hrs 55 minsEstimated Reading Time 1 min
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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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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 16 ounces of milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 …
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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. …
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