Chocolate Mead
Indulge your senses with this luxurious Chocolate Indulgence Mead. Blending the sweetness of honey with rich cocoa, this unique beverage offers a deliciously decadent take on traditional mead. Perfect for festive gatherings or quiet evenings, this homemade treat evolves over months to deliver a complex flavor profile that harmonizes sweetness and depth.
ingredients
- 3 lbs honey
- 1 cup cocoa powder
- 1 packet of champagne yeast
- 1 gallon water
steps
- 1.
In a large pot, heat the water to 160°F.
- 2.
Stir in the honey until fully dissolved.
- 3.
Add the cocoa powder and mix well to ensure no clumps remain.
- 4.
Allow the mixture to cool to room temperature.
- 5.
Transfer the cooled mixture to a fermentation vessel.
- 6.
Sprinkle the champagne yeast over the surface and stir gently.
- 7.
Cover the vessel with an airlock and place it in a dark, temperature-stable location.
- 8.
Allow it to ferment for 4-6 weeks, checking occasionally for activity.
- 9.
After fermentation, rack the mead into a secondary fermentation vessel, avoiding any sediment.
- 10.
Age the mead in the secondary vessel for 2-3 months, allowing flavors to develop.
- 11.
Finally, bottle the mead and age for an additional 3-6 months before serving chilled or at room temperature.
