It's the final of our 'Cacao Nib' recipes this week, and we're a little bit sad.
We have to say, we have thoroughly enjoyed experimenting with these little nibs!
We've infused vodka, bourbon, coconut rum, coffee liqueur and (our favourite) Campari! All it takes is a couple of days, so go out there and get yourself a bag of these beauts. It will turn anything into a lovely chocolatey treat, all whilst being quite healthy.
Organic Cacao Nibs
Our final recipe is a Chocolate Espresso Martini. We've infused a vegan-friendly coffee liqueur with the cacao nibs- and we've added a touch of organic coconut blossom. We use this in our Award-winning Salted Coconut Espresso Martini, and it's a fabulous way to add a touch of sweetness to any cocktail without adding refined sugar. It has a thick syrupy consistency and goes a very long way.
We recommend using a good quality coffee with this. We've read many espresso martini recipes claiming that the type of coffee used is unimportant. Well, we've tasted around 40 different coffees for our Salted Coconut Espresso Martini, and we can tell you- it does!
We use a Chemex to produce ours- unlike filter coffee, the result is much cleaner which is ideal for use in a cocktail. If you don't have one of these, a regular filter coffee will do. Use a coffee you love though- as you do get a lot of flavour from the coffee in the final result.
As always, have fun with this- and send in your pictures if you make it!
We decorated ours with a sprinkling of coconut chips and cacao nib. Yummy!
50ml Bacardi Coconut Rum
25ml cacao-nib infused coffee liqueur
50ml organic freshly ground coffee
A couple of days before, infuse your coffee liqueur of choice (Tia Maria is a good one, or if you are looking for a lower sugar liqueur try Aluna Coconut Coffee Liqueur).
Aluna Coconut and Coffee Liqueur
A tablespoon or two in around 500ml is a good amount. Leave it on the side and give it a shake a few times. When you are ready to use, filter the nibs out.
Be sure to only leave it two days, or if you are leaving it longer, make sure you taste it every day- as after a few days it does get very bitter.
When you are ready to make your cocktail, it's a simply case of adding all ingredients into a cocktail shaker. The coconut blossom is very thick, so squeeze a small amount out and stir it vigorously (it will take a good minute to dissolve properly).
Add a handful of ice to the shaker and shake for a good 20 seconds, then strain into a coupe or martini glass.
You can easily add a double shot of coffee to this and it still tastes great- so if you'd like to lower the alcohol, go ahead.
Also, the coffee and the coffee liqueur is what gives a good foam (Tia Maria is great for foams!) So if you want an extra big foam, add an extra 10ml of fresh coffee and shake hard with decent sized cubes of ice (too small and it will just dilute it too much).
IF YOU LIKE THIS RECIPE BUT FANCY TAKING THE TROUBLE OUT OF MAKING COCKTAILS AT HOME, YOU CAN SIMPLY ORDER COCKTAILS FROM MINDFUL MIXOLOGY TO BE DELIVERED STRAIGHT TO YOUR DOOR!
IF YOU LIKE THIS RECIPE YOU MIGHT JUST FANCY OUR AWARD-WINNING SALTED COCONUT ESPRESSO MARTINI! AT JUST £10 FOR 2 LARGE SERVINGS, IT'S A SUPER TREAT FOR THE WEEKEND. YOU CAN ALSO BUY IT IN OUR 'GIFT BOX OF THREE.'
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