Looking for a healthy pick-me-up? Try this recipe for cold brew cocoa nibs from The Intentional Minimalist, Kristin Celeste Shroeger. Grocer’s Daughter Chocolate cocoa nibs are cold brewed and sweetened with a touch of maple syrup to bring out the bright flavor notes resulting in a refreshing, energizing brew full of antioxidants!


Cocoa nibs
Maple syrup


Grind six ounces of cocoa nibs on a medium grind setting. Add cocoa nibs to the French Press container and top off with eight cups of filtered water. Let rest for thirty minutes, then stir. Cover French Press container and place in the refrigerator for twenty-four hours.

Remove French Press from the refrigerator and stir well. Place French Press plunger on the container and slowly press down. Strain the cold brewed cocoa nib concentrate into a pitcher with a second strain through an unbleached paper coffee filter.

Serve the cold brewed cocoa concentrate as a one-to-one ratio of concentrate to filtered water over ice with a few teaspoons of maple syrup.

Kristin Celeste Shroeger is the food writer, recipe developer, and photographer behind The Intentional Minimalist web site. The Intentional Minimalist encourages cooking in harmony with the seasons using sustainable whole foods and allergy friendly ingredients. By eating seasonally, we reap the benefits of good health through nutrition. Visit www.theintentionalminimalist.com.

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Photo(s) by The Intentional Minimalist