As with other seeds and spices, infusing cocoa nibs simply involves steeping them in your spirit of choice. Toasting the nibs teases out the warm flavors, and pairing them with a grassy blanco tequila makes a best-of-Mexico sipper that easily mimics the appearance and depth of a brown spirit, offset by the brightness of agave.
- 1⁄2 cup raw cocoa nibs
- 750 ml bottle of blanco tequila
Preheat an oven to 350° and spread ½ cup of raw cocoa nibs out on a baking sheet.
Toast the nibs till fragrant and glossy, 6–7 minutes.
Cool to room temperature, then use a funnel to add the cocoa nibs to a 750-ml bottle of blanco tequila. Screw on the top, and shake the bottle to agitate. Set aside to steep for 3 days, giving it a shake once or twice a day.
On the third day, strain the tequila through a mesh strainer lined with a triple layer of cheesecloth or a coffee filter.
Discard the cocoa nibs, and pour the nib-infused tequila through a funnel back into the bottle.