Vanilla Cacao Coffee Mead
Experience a captivating fusion with this Vanilla Cacao Coffee Mead. Combining rich cold brew coffee, aromatic cacao nibs, and delightful vanilla, this mead delivers a bold yet smooth taste that invigorates the senses. Ideal for sipping on warm evenings or as an after-dinner treat, this luscious concoction transforms the traditional mead experience into a caffeinated indulgence.
ingredients
- 1 gallon water
- 2 cups honey (preferably wildflower)
- 1 cup cold brew coffee concentrate
- 1/2 cup cacao nibs
- 1 vanilla bean (split and seeds scraped)
- 1 packet mead yeast (like Lalvin D-47)
- 1/4 teaspoon nutrient (optional)
- 1/2 cup priming sugar (for bottling)
steps
- 1.
In a large pot, heat 1/2 gallon of water to just below boiling.
- 2.
Stir in the honey until fully dissolved, then remove from heat and add the remaining cold water to cool the mixture.
- 3.
Once cooled, pour into a sanitized fermentation vessel and add the cold brew coffee, cacao nibs, and scraped seeds from the vanilla bean (add the pod for more flavor).
- 4.
Sprinkle the mead yeast and nutrient over the mixture and gently stir to combine.
- 5.
Seal the fermentation vessel with an airlock and store it in a dark, cool place (around 65-75°F) for fermentation (2-4 weeks).
- 6.
After bubbling subsides, siphon the mead into a clean vessel, leaving the cacao nibs behind.
- 7.
Dissolve priming sugar in a small amount of water, then mix into the mead to prepare for bottling.
- 8.
Bottle the mead in sanitized bottles, sealing them with caps or corks.
- 9.
Let the bottles carbonate for another 2-4 weeks in a cool, dark spot before chilling and serving.
