You guys, I’m hooked on this brew! You see, I love coffee and I love a cold caffeinated milky sipper, especially while working at my desk – but unfortunately I can only handle tiny little amounts of caffeine as it makes me shake with the jitters like a chihuahua naked and wet in antarctica, and milk? Oi. Nope.
This brew has everything you (and I) need: a nice rich cacao flavour (slightly bitter and earthy), a bit of sweetness from creamy macadamias, and a touch of spice with some added cinnamon (which is optional). Mind you, I say there’s no caffeine in this drink cuz it ain’t coffee, but cacao has it’s own “caffeine” compound called Theobromine which has different properties (that’s a whole other topic).
Cold Brew Cacao happens to be the next big thing – even Mast Brothers opened up a bar serving this bad boy. Ready for it? You’ll love it!
Hop over to the artful kitchen to get the full scoop.
So here’s the deal, basically this is a hybrid between making nut milk and cold brew coffee and all you need to do is soak your ingredients, blend, and strain. Here are a few notes before we jump into it:
*The original method uses crushed unrefined cacao which is not easy to find, if you score some then I’m jealous, but for convenience sake we will use cacao nibs which work almost as good as the “straight from the jungle” stuff.
*Make sure to get high quality cacao nibs with no sweeteners or flavourings of any kind, preferably raw. You can find them now at most health food stores (whole foods or trader joe’s).
Cold Brew Cacao Latte (Dairy & Caffeine Free)
– 1/2 cup raw macadamia nuts
– 1/2 cup blanched almonds
– 1/2 cup cacao nibs or crushed unrefined cacao
– 1 cinnamon stick (optional)
– 750 ml filtered water
– 1 large jug or jar
– 1 nut milk bag or very fine mesh strainer (note: I suggest using the bag as it’ll catch as much debris as possible, but hey, if a bit of macadamia or almonds end up in your drink, not a big deal).
1. Start by giving a quick rinse to your nuts (teehee), just run them under tap water for a minute or so.
2. Place all ingredients in a large jug or jar and soak them for a minimum of 12 hours. Overnight does the trick. You can leave them to soak at room temp over your kitchen counter covered with a lid.
3. After soaking, place the contents of the jar in your blender and blend on high speed for 3-5 minutes until mix is very smooth.
4. Strain the mix using a nut milk bag or fine mesh making sure to press the pulp to really squeeze all the milk out. You can save the nut “pulp” and use it for cookies, smoothies or yogurt.
5. Place strained brew in the fridge for a couple hour to chill, serve cold over ice or as is – make sure to shake the jar before serving as the milk solids can separate. I like to sprinkle some extra cacao nibs and cinnamon on top, but it’s up to you.
This recipe can be changed according to your liking: if you like a stronger cacao flavour, then let it soak longer and reduce the amount of nuts.
– Maple syrup: rich and wintery
– Honey: subtle floral sweetness
– Agave syrup: neutral sweetness
And hey, a touch of rum never hurt anyone…right? haha. Enjoy and let me know if you dig this brew!