Cocoa Nib Frappe 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.

COFFEE BRANDY FRAPPE

Steps:

• Combine 1 egg white, 2 ounces strong brewed coffee, 1 1/2 ounces brandy, 1/2 ounce creme de cacao and a pinch of cinnamon in a cocktail shaker; shake 30 seconds. Add ice and shake 30 more seconds. Strain into a glass and dust with more cinnamon.

ORANGE GRILLED SHRIMP WITH COCOA NIB GREMOLATA

Steps:

• For the shrimp: Combine the orange zest and juice, chili paste, salt and olive oil in a medium bowl; mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for about 2 hours.
• For the gremolata: Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl.
• To grill the shrimp: Preheat a grill or grill pan to medium-high heat.
• Thread the shrimp onto 12-inch bamboo skewers, 2 per skewer. Grill the shrimp until opaque all the way through, about 3 minutes per side. Remove the shrimp skewers to a platter, drizzle with the gremolata and serve.

COCOA NIB VINAIGRETTE AND SALAD

Steps:

• For the vinaigrette: Pulse the cocoa nibs in a spice grinder 4 or 5 times, until finely ground.
• Combine the ground cocoa nibs and the olive oil in a 1-quart saucepan, and heat on low for 2 to 3 minutes, until warm and fragrant. Turn off the heat.
• Add the vinegar, shallot, salt and red pepper flakes and let sit for about 25 minutes.
• Transfer to a jar, twist on the lid and shake like crazy.
• Toss lettuce with vinaigrette to taste. Divide dressed lettuce between 2 serving dishes. Arrange remaining salad ingredients over the lettuce. Serve with any remaining vinaigrette on the side.

COCONUT MOCHA FRAPPE

Steps:

• Place coconut in a skillet over medium-low heat and toast, stirring constantly until lightly browned, 3 to 4 minutes. Set aside 1/2 teaspoon for garnish.
• Combine toasted coconut, coffee ice cubes, coffee, coconut milk, 2 tablespoons chocolate syrup, and sweetener in a blender; blend until icy and frothy. Pour into a large glass and top with whipped topping, reserved toasted coconut, and remaining chocolate syrup.