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Recipe courtesy of Alton Brown

Cocoa Nib Hot Chocolate

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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)
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Ingredients

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 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. Serve immediately.

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