I think I'm going to try some of this ground cacao beans stuff (Crio Bru) with a cold brew method and see how it does.
Hot, it tastes like really thin, weak hot chocolate. I wonder if a cold brew might produce a different and better product.
Brewed hot, 1 US cup (236 mL) is 20 kcal, and I don't like it as much as tea (0 kcal!). But conceptually, it seems like something I *would* like, if I could figure out a good way to brew it. #CaffeinesOfCoSo
@lenaoflune I mix my crio Bru with coffee at a brew ration of 1 part coffee to 2 parts cacao. I found that brewing cacao on its own was too watery (same as you), but adding in a bit of coffee filled out the flavor. Not sure if you're cutting out coffee altogether (or just don't like it), but thats my method.
@VenessaG That sounds pretty neat! I'm actually interested in alternative caffeine delivery devices besides tea, which is why I tried the Crio Bru on a lark. I figured it'd be a nice alternative without the bitterness that turns me off coffee that isn't an iced latte (and thus expensive and high calorie).
I'll try your coffee add idea! I'm used to adding espresso powder to chocolate baked goods to make them more complex and chocolatey.
@lenaoflune I should also mention that the coffee I use is piñon coffee, which has become my fave due to its nutty flavor. That, coupled with caramel crio bru, is awesome! 😋