It’s been a good two months since I gave up coffee. Surprisingly it was easier than I thought it would be, mind you, I did switch to decaf a couple of months before I gave up the bitter brew. The only thing I miss about my morning cup of Joe is that dark bitter taste and the smell. OMG, the smell of good coffee can make me curl my toes up with happiness.
I knew I had to have this feeling back and when I stumbled onto Cacao coffee at my grocery store it love at first sip. Bitter and pretty much caffeine free (it has tiny tiny amount of caffeine in it), I knew I was going to have to make it my own.
This recipe is crazy simple. Seriously. You just roast raw cacao nibs and then grind them in your coffee grinder. I added my two favorite ingredients – gelatin and heavy whipping cream and then I am in heaven for the next hour.
- 1 cup Cacao nibs
- Boiling water.
- 1/2 teaspoon gelatin
- coconut oil, melted, just a splash
- cinnamon powder, just a pinch
- Preheat your oven to 350 degrees.
- Place the cacao nibs in a thin layer on a baking sheet.
- Place in the oven and let cook for 15 - 18 minutes.
- Remove from the oven and let cool. Store in an airtight jar.
- To make a cup of Cacao coffee, you will need 1 tablespoon of Cacao nibs per 1 cup of boiling water.
- Place the cacao nibs in your coffee grinder and pulse Four times for 2 seconds each. If you hold the button down you will get a powder. Remove and place in your french press and add boiling water.
- Let seep for 5 to 8 minutes.
- In your cup add your gelatin and splash of cold water and stir with spoon.
- Pour in your cacao coffee and add coconut oil and cinnamon.
- TIP: You can save your grounds and dry them out in the oven at 300 for 8 minutes and then grind them into a fine flour and use them in baking.
Nutrition Information:Yield: 2 Serving Size: g
Amount Per Serving: Calories: 335 Saturated Fat: 19g Sodium: 2mg Carbohydrates: 10g Fiber: 7g Protein: 8g
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