Loading Video...

Cocoa Nib Frappe

  • Level: Easy
  • Total: 4 hr 55 min
  • Prep: 20 min
  • Inactive: 4 hr 30 min
  • Cook: 5 min
  • Yield: Four 7-ounce servings (28 ounces)
Save Recipe

Ingredients

1 ounce cocoa nibs

16 ounces whole milk

6 ounces 65-percent to 70-percent bittersweet chocolate, finely chopped

3 ounces sugar

2 ounces water

1/4 teaspoon kosher salt

4 ounces whole milk, half-and-half or brewed coffee, for serving

Directions

  1. 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 degrees F. Steep at room temperature for 30 minutes.
  2. Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
  3. 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. Pour the mixture into a standard ice cube tray and freeze until solid, 3 to 4 hours or overnight. 
  4. Combine the frozen hot chocolate cubes with the 4 ounces of milk, half-and-half or coffee in a blender and blend until smooth. Serve immediately.
Get the Recipe

Whole Cauliflower Wellington

Herb butter and mushrooms complement the cauliflower in this main dish.

Cocoa Nib Hot Chocolate

Chocolate Custard Cream with Spiced Raspberries and Cocoa Nib Tuile

Cocoa-Rubbed Pork Tenderloin with Chocolate Tomato Sauce

Flourless Chocolate Cake

Spicy Brazilian Chocolate Truffles

Fudge Frosting