Co­coa Nib Tequila

MAKES ABOUT 2¾ CUPS (22 OZ. / 650 ML)

SAVEUR - - Contents -

Pre­heat an oven to 350° and spread ½ cup of raw co­coa nibs out on a bak­ing sheet. Toast the nibs till fra­grant and glossy, 6–7 min­utes. Cool to room tem­per­a­ture, then use a fun­nel to add the co­coa nibs to a 750-ml bot­tle of blanco tequila. Screw on the top, and shake the bot­tle to ag­i­tate. Set aside to steep for 3 days, giv­ing it a shake once or twice a day. On the third day, strain the tequila through a mesh strainer lined with a triple layer of cheese­cloth or a cof­fee fil­ter. Dis­card the co­coa nibs, and pour the nib-in­fused tequila through a fun­nel back into the bot­tle.

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