Vanilla Cinnamon Cacao Mead
Dive into the sumptuous world of Rich Cacao Honey Mead, where the depth of cacao nibs harmonizes with the natural sweetness of wildflower honey. This luscious beverage tantalizes your palate, making it an exquisite choice for sipping by the fireplace or after a hearty meal. Crafted with care, this mead combines rich flavors and nourishing ingredients for a truly unique experience.
ingredients
- 3 cups water
- 1 cup cacao nibs
- 1 ½ cups wildflower honey
- 1 tsp vanilla extract
- ¼ tsp cinnamon (optional)
- 1 packet (5g) champagne or mead yeast
- 1 lemon, juiced (about 2 tbsp)
- 1 orange, zested (optional)
steps
- 1.
In a large saucepan, bring the water to a boil and add cacao nibs. Simmer for about 30 minutes, stirring occasionally to extract flavors.
- 2.
Strain the cacao mixture using a fine mesh sieve or cheesecloth, discarding the nibs, and collecting the liquid in a large mixing bowl.
- 3.
Stir in wildflower honey until fully dissolved, followed by vanilla extract, lemon juice, and cinnamon if using. Let the mixture cool to room temperature.
- 4.
Once cooled, transfer the mixture to a sanitized fermentation vessel, adding the mead yeast and orange zest if desired. Stir gently to combine.
- 5.
Fit the vessel with an airlock and allow fermentation at a consistent temperature (60-75°F) for about 2-4 weeks or until bubbling stops.
- 6.
After fermentation, siphon the mead into sanitized bottles, taking care to leave sediment behind. Seal tightly and age for at least 1 month.
- 7.
Serve chilled or at room temperature, savoring the rich flavors; shake gently before serving to mix any settled particles.
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