Caffeinated Cocoa Mead
Experience the sumptuous fusion of rich coffee and luscious cocoa in this Coffee Choco Brew Mead. This sweet, caffeinated beverage tantalizes the senses with its complex flavors, making it the perfect companion for cozy evenings or brunch gatherings. Indulge in a unique treat that balances the robustness of coffee with the sweetness of honey and chocolate notes.
ingredients
- 4 cups water
- 2 cups honey
- 1/2 cup coarsely ground coffee
- 1/2 cup cocoa powder
- 1 packet wine yeast (e.g., Champagne or white wine yeast)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
steps
- 1.
Boil 4 cups of water in a large pot, then remove from heat.
- 2.
Stir in honey until it has completely dissolved into the water.
- 3.
Add the coarsely ground coffee and cocoa powder, mixing well.
- 4.
Allow the mixture to steep for 30 minutes, then strain out the grounds using a fine mesh sieve or cheesecloth.
- 5.
Let the liquid cool to room temperature before transferring it to a sanitized fermentation vessel.
- 6.
Sprinkle the wine yeast over the surface and gently stir to incorporate.
- 7.
Add in the vanilla extract, cinnamon, and nutmeg, stirring again.
- 8.
Seal the fermentation vessel with an airlock and place it in a cool, dark area for 4-6 weeks to ferment.
- 9.
After fermentation, carefully siphon into bottles, leaving sediment behind, then seal and age for an additional 2-4 weeks before serving.
