Cocoa Nib-Infused Tequila

MICHAEL

Published on December 25, 2017

As with other seeds and spices, infusing cocoa nibs simply involves steeping them in your spirit of choice. Toasting the nibs teases out the warm flavors, and pairing them with a grassy blanco tequila makes a best-of-Mexico sipper that easily mimics the appearance and depth of a brown spirit, offset by the brightness of agave.

Ingredients

¹⁄₂ cup raw cocoa nibs
750 ml bottle of blanco tequila

Instructions

Step 1

Preheat an oven to 350° and spread ½ cup of raw cocoa nibs out on a baking sheet.

Step 2

Toast the nibs till fragrant and glossy, 6–7 minutes.

Step 3

Cool to room temperature, then use a funnel to add the cocoa nibs to a 750-ml bottle of blanco tequila. Screw on the top, and shake the bottle to agitate. Set aside to steep for 3 days, giving it a shake once or twice a day.

Step 4

On the third day, strain the tequila through a mesh strainer lined with a triple layer of cheesecloth or a coffee filter.

Step 5

Discard the cocoa nibs, and pour the nib-infused tequila through a funnel back into the bottle.

Preheat an oven to 350° and spread ½ cup of raw cocoa nibs out on a baking sheet.
Toast the nibs till fragrant and glossy, 6–7 minutes.
Cool to room temperature, then use a funnel to add the cocoa nibs to a 750-ml bottle of blanco tequila. Screw on the top, and shake the bottle to agitate. Set aside to steep for 3 days, giving it a shake once or twice a day.
On the third day, strain the tequila through a mesh strainer lined with a triple layer of cheesecloth or a coffee filter.
Discard the cocoa nibs, and pour the nib-infused tequila through a funnel back into the bottle.