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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.