Coffee
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Cocoa Nib Liqueur / Chicory Cold Brew

An Ingredient of the Future from our 'Coffee' Cocktail

COCOA NIB LIQUEUR:

100G COCOA NIB

600ML TEQUILA

400G SUGAR

WATER

CHICORY COLD BREW:

200G ROASTED CHICORY

600G WATER

Cocoa Nib Liqueur

  1.  Infuse cocoa nib and tequila for 24h.
  2. Stir in the sugar.
  3. Lower the ABV using 300g of water.

Chicory Cold Brew

  1. Infuse the roasted chicory in water for 6h.
  2. Strain with a coffee filter.
  3. Bottle it and refrigerate until use.

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