Adapted from Alton Brown
Yield 4, 6 oz. servings
1 oz. Cocoa nibs
16 oz. Whole milk
6 oz. Chocolate, 65-percent to 70-percent cacao, finely chopped
3 oz. Granulated sugar
2 oz. Water
TT Kosher salt
TT Cayenne Pepper (optional)
Pulse the cocoa nibs in a spice grinder 3 to 4 times until the nibs are coarsely
Place the nibs in a saucepan and add the milk. Heat over medium heat the milk
reaches 160 F. Steep at room temperature for 30 minutes.
Meanwhile, combine the chocolate, sugar, water, salt, and optional cayenne in
the carafe of a 1-liter French press. Set aside.
After steeping, return the nib-milk mixture to the heat, and heat over medium until
it simmers or reaches 185F.
Strain the hot nib-milk mixture through a fine-mesh strainer into the French press
carafe. Set aside for 1 minute, and then stir to combine the chocolate and milk.
Pump the plunger of the French press 10 to 15 times to froth and aerate. Serve