Cocoa Nib Frappe

1. 1

   Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped.

2. 2

   Place the nibs in a 1-quart microwave-safe measuring cup and add the 16 ounces of milk.

3. 3

   Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.

4. 4

   Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press.

5. 5

   Set aside.

6. 6

   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.

7. 7

   Set aside for 1 minute, and then stir to combine the chocolate and milk.

8. 8

   Pump the plunger of the French press 10 to 15 times to froth and aerate.

9. 9

   Pour the mixture into a standard ice cube tray and freeze until solid, 3 to 4 hours or overnight.

10. 10

    Combine the frozen hot chocolate cubes with the 4 ounces of milk, half-and-half or coffee in a blender and blend until smooth.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.