Best 2 Cacao Nib Masa Drink Recipes

COCOA NIB HOT CHOCOLATE

Steps:

• Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely chopped. Place the nibs in a 1-quart microwave-safe measuring cup and add the milk. Microwave on high for 3 to 4 minutes or until the milk reaches 160 degrees F. Steep at room temperature for 30 minutes.
• Meanwhile, combine the chocolate, sugar, water and salt in the carafe of a 1-liter French press. Set aside.
• 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. Set aside for 1 minute, and then stir to combine the chocolate and milk. Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve immediately.

CACAO NIB MASA DRINK

Steps:

• Using a coffee grinder or spice mill, grind the cacao nibs as finely as possible-this will take about 30 seconds in a standard electric spice mill.
• In a bowl, combine the cacao nibs with the masa harina; add in 1 cup milk and whisk to combine; set aside.
• In a 2-quart nonstick saucepan, combine the remaining 1 ½ cup milk with the honey, ground cinnamon, and salt; place over med-low heat and bring to just a boil, whisking to dissolve the honey.
• Immediately whisk in the masa harina mixture; bring to a boil, then lower the heat and simmer, whisking often, for about 5 minutes, until the porridge is thick enough to hold very soft peaks with the whisk is lifted out of it.
• Stir in the vanilla and remove from the heat.
• Pour into 2-4 warmed cups and insert a cinnamon stick into each one to use as a spoon for the thick drink; serve immediately.