Ingredients: roasted cacao.
About: This mix of crushed cacao beans brews like coffee. Create a nutritious, herbal hot chocolate or mix with coffee and loose leaf teas.
Directions: Steep 2 Tbsp per cup in hot water using an infuser, coffee maker or French press. Steep 2 Tbsp more for 2 minutes longer for a darker brew. Great served hot or iced. Add milk, cream, honey, sugar or cinnamon for extra flavor!
(Note from Dan: pour over with a paper cone filter was sub-optimal, I highly recommend a French press or infuser. I also feel you should be prepared to add some amount of sweetener, and I drink my coffee black.
Update: I tried again with a tea ball and it was great, no need to add sugar, either.)
To brew beer: Add this bag to the mash and/or boil for a 5 gallon recipe. A great inclusion for any recipe, especially chocolate stouts, porters & dark ales.
Single origin cacao from Costa Esmeraldas, Ecuador.
In stock (can be backordered)