Cold Brew Brew Choc Concentrate
There are over 300 nutrients and compounds in cacao, which is why it is considered one of the most chemically complex foods on the planet. Enter Brew Choc. All cacao, nothing else (other than peppermint or orange oils, or sometimes pure vanilla)!
We love it hot, but come summer, we love it cold too. I thought I would experiment with a cold brew process much the same as coffee cold brew and voila, I love it! I used the peppermint brew choc, (regular not ritual). The cold brew method will not work well with the ritual products.
The batch will last you a little while as it makes a lot. The great thing about a cold brew is that you can keep it in the fridge for up to three weeks without the need to worry about brewing when in a hurry. Pour, add milk and sweetener of choice and run! The key is to strain it really well before storing it, so the end result is smooth and delicious. It doesn't LOOK very chocolatey, but it is milky and pleasant. I did add maple syrup to mine. There is a mental block to having cold brew choc (or coffee) without it being sweet for some reason.
The benefits of cacao are well documented. Cacao’s crown jewel is theobromine: a gentle, long lasting stimulant that energises us like caffeine, without punishing us with brain-fog and jittery hands later in the day. It’s also rich in essential vitamins and minerals and produces mood-boosting bioactive compounds - dopamine, serotonin, anandamide (the 'bliss molecule') and P.E.A, an antidepressant also known as the 'love drug'. (The euphoric effects of cacao were so apparent when it was first introduced to Europe in the 1500s that it was temporarily banned by the Church!)
For more information on why you should be adding Brew Choc into your regular healthy diet routine, head over HERE to this fascinating article. Then order your Brew Choc HERE and begin the journey to good health and energy without quite so much coffee. You won't even miss it! PLUS, you will love it, though I will say, some people take a while to get the hang of it. But stay with it, you will notice the benefits very quickly and the love for the drink will come after that.
Enjoy.
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Need
Do
- 1
Place the brew choc and water into a large jar and stir so that the brew choc is all beneath the water. Cover and leave at room temperature for 24-48 hours.
- 2
Stir a few times through out the 24 hours, or give the jar a shake.
- 3
Strain through a nut milk bag. Strain the liquid through a paper coffee filter and store the liquid in the fridge.
- 4
Dilute to taste with milk of choice or additional water.
- 5
Sugar syrup is a great addition if you like a sweet brew choc! I added maple syrup and yes, really delicious.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
