Cold Brew Cacao

This cold brew cacao tipple is a paean to hip hop and our new-age cooking. Try it without grooving. It gives a blood-gurgling boost of magnesium, the mineral us fillies can crave every month. Magnesium has shown to help alleviate circulatory problems such as varicose veins, headaches and cramps. Score.

Cold Brewing cacao nibs is the brainchild of Mike Cooper, Britain’s King Kong of Coffee. Cooper’s following is almost religious; such is the dedication of coffee lovers all over the world. Cold brewing coffee gives a deliciously complex cup, dancing with flavours and layers. Apply a similar technique to raw cacao beans, and you’ve got yourself an opera a cup. It’s my new food crush, sending my pheromones into orbit.

Raw cacao wasn’t to be found in Ireland or conversations 10 years ago. Now every supermarket chain stocks some variety of it – cacao nibs, raw powder, cacao butter.

Little cafes from Bandon to Bray boast about using raw cacao beans in their desserts, straight from the chocolate tree. And if chocolate comes from a plant, it’s basically a vegetable, right?

Cold Brew Cacao
Makes 750ml

250g raw cacao nibs
750ml cold fresh water

Blitz the cacao nibs in a blender until they are roughly ground. You can also use your trusty pestle and mortar with some serious muscle.
Now transfer the roughly ground nibs to a large glass bowl and pour 750ml cold water on top. Give it a good smoosh, and let the flavours infuse and permeate the water for 16 hours (overnight).
Drain through a coffee filter, or a nut milk bag, or a very fine sieve to catch the residue. You can ditch or compost the solid collected in the filter.
Store the cold brewed cacao in your fridge and add to coffee or drink as is. You might like to soften it with agave or maple syrup.