Chocolate-Banana Bochet
Experience the fusion of ripe bananas and rich cocoa in this exquisite honey wine. The smooth, velvety texture and subtle sweetness of Ontario white honey create a luxurious drink that tantalizes the palate. Perfect for special occasions or a cozy night in, this chocolate-banana elixir will warm your spirits and elevate your evenings.
ingredients
- 2.2 lbs Ontario White Honey
- 1 gallon water
- 1 pkg Lalvin EC-1118 yeast
- ½ cup Quaker Quick Oats
- 1 ripe banana, peeled
- 1 tbsp light cocoa powder
steps
- 1.
In a pot, bring the honey to a boil until it reaches a dark caramel color.
- 2.
Add the water and keep boiling for an additional 10 minutes, stirring occasionally to ensure it blends well.
- 3.
Once done, let the mixture cool slightly before transferring it to a sanitized fermenter.
- 4.
Blend the banana, oats, and cocoa powder until smooth, then add them to the fermenter.
- 5.
Pitch the yeast into the fermenter, seal it with an airlock, and allow fermentation for 2-3 weeks at room temperature.
- 6.
After fermentation, rack the mixture to a clean vessel for aging, letting it rest for 4-6 months for optimal flavor development.
- 7.
Once aged, bottle your creation and serve chilled for a delectable experience.
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