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- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 min
- Yield: Four 6-ounce servings (24 ounces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 33 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 116 mg
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 min
- Yield: Four 6-ounce servings (24 ounces)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Carbohydrates
- 39 g
- Dietary Fiber
- 3 g
- Sugar
- 33 g
- Protein
- 4 g
- Cholesterol
- 8 mg
- Sodium
- 116 mg
Ingredients
Directions
- 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 milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. 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 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. Serve immediately.
