Beverages

CASCARA COFFEE HOT CHOCOLATE

An Original Recipe By Chef Craig Alibone.

1 step

Recipe Step by Step

CASCARA COFFEE HOT CHOCOLATE

50g GROUND NYANGBO 68%

4g Dried cascara coffee powder

120g Whole milk or oat drink 20g Water

Put the GROUND NYANGBO 68% and cascara coffee powder in a shaker.

Heat the milk and water to 160°F (70°C) then pour into the shaker.

Shake the shaker vigorously.

Strain the mixture into the container chosen for tasting.

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