Cold Brew Cacao

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Ingredients:

- 250 g cacao nibs, corsely ground

- 750 ml water

Method:

Tae the cacao NIBS and grind them a bit finer. (they do not have to be powder).

Fill in a bottle or tuppawre with lid & add the water. Let brew for 12-24 hours in the fridge.

Than filter once through a sieve and for the second filtration use a sieve with a wet kitchen towl.

Now your cold brew is ready to consume. You can drink it on ice, sweeten it with Marple or agave syrup or use it for a desert with vanilla ice cream.