Ice Your CocoaJoe

Due to working Farmers Markets in super high temperatures, we have discovered that Brewing Cocoa is excellent over ice! We have decided to call this iced drink ….

CocoaAqua-Chocolate Water

Brew CocoaJoe per the ‘CocoaJoe Concentrate’ recipe …. Pour Concentrate in to a pitcher and allow it to cool in the refrigerator for at least an hour (pouring hot concentrate directly over ice is not recommended – unless you want to water down your concentrate) … Pour chilled concentrate over ice and adjust to fit your tastes! We suggest half&half; coconut milk (vanilla or unsweetened); Almond milk (vanilla, plain, chocolate); Agave; Sugar; Honey or whichever sweetener you prefer.

This is an AWESOME way to enjoy your CocoaJoe through these sweltering days of summer!!

CocoaJoe Concentrate

This is pretty much just a re-iteration of the ‘Mayan Method’ brewing style with more cocoa added and a longer brewing cycle.

Boil 6 to 8 cups of water… depending on pan size – remember that brewing cocoa can overflow when added to boiling water – reduce heat and stir immediately when adding cocoa.
2 – 3 Tbsp of Brewing Cocoa per 8oz cup of boiling water – The more the better… The longer it steeps or simmers in water the BETTER!!

Boil 6 – 8 cups of water… Add 2 – 3 Tbsp of cocoa per 8oz cup… steep or simmer a minimum of 1 hr – the longer the better… pour brewed cocoa through a strainer into a pitcher and allow this to cool in the refridgerator until needed. DO NOT BE ALARMED by the white-ish disks that form on the top of cooled Brewing Cocoa – this is merely the cocoa butter in the cocoa coming to the top – it will in no way effect the flavor of the finished cocktail or beverage.