Recipe: Cold Brew With White Cacao Cream

Summertime heat calls for a change to your morning routine! Why not try the delicious flavours and energizing kick of cold brew coffee topped with a deliciously rich Jaguar (white cacao) cream?

ChocoSol Cold Brew:

• 1 cup course ground Forest Garden coffee
• 4 cups cold water
• To serve: ice, sweetener of choice, Jaguar Cream

1. In a large jar or pitcher, mix ground coffee and water.
2. Cover and place in the fridge for 12-14 hours.
3. Strain the coffee using a fine sieve, cheesecloth, or paper coffee filter.
4. Pour over a few cubes of ice, and add cold water to taste. We recommend a 1:1 ratio of cold water to coffee. 

ChocoSol Jaguar Cream:

• 75g of 99% Unsweetened Jaguar or 75% Jaguar Pure chocolate
• 1/2 cup of hot water
• 1 cups of ice cold water

1. In a blender, add the boiling water and Jaguar chocolate and blend until fully emulsified.
2. Add ice or cold water and blend until ice is melted.
3. Add a splash of cold Jaguar Cream to your cold brew coffee for a deliciously complex, caffeinated, and rich drink!