Coco-Choco Coffee

Like Coffee? Mmmhmmm.

Like Chocolate? Mmhmmm.

Like Coconut? Mmhmm.

Put it all together and you’ve got Coco-Choco Coffee.

 This happened by complete happenstance. I bought some cacao nibs the other day because I apparently had no idea what cacao nibs are, except I had this notion they were like chocolate chips but not as sweet. Turns out that’s sort of the idea, except they aren’t sweet at all. They’re quite the opposite of sweet, in fact. So they sat in my shelf where I store my coffee beans and grinder and all that good stuff.


Just sat there, poor cacao nibs being neglected, until one morning they fell out of the cabinet as I pulled my coffee bean grinder down. The Universe obviously thought these lonely cacao nibs needed to be put to use. 



Staring at these little bitter chocolate pieces, I suddenly remembered reading somewhere about pressed chocolate. Basically the same idea as French-pressing coffee, you grind cacao nibs and use the cacao powder instead. This isn’t the same as pressing cocoa powder. Why? There is a difference between the two! According to

“Cacao” is the bean that comes from the cacao tree, which is known by the scientific name of Theobroma cacao. Cacao pods – large football-shaped fruits – grow off the trunk and limbs of the cacao tree, and cacao beans are found inside the pods. 

The beans are harvested, fermented and dried. They are then cleaned and roasted, after which point the products are often referred to as “cocoa.” In other words, “cocoa” is what the bean is called after it has been processed.

Aha! So cacao powder is less processed than cocoa powder. Perfect. I’ll bet you can guess what I did next. 



Yup. Put a bunch of cacao nibs in with my coffee beans. Ground it all up together and threw it into the French press. The rest I made exactly the way I would regular coffee, except since I was getting all fancy anyway I put a few drops of vanilla extract in the french press before I added the boiling water. 



Yes I have a lime green French press. Don’t judge.

So even before this magnificent blend came to my brain, I’ve been a fan of coconut milk in my coffee. the full-fat, thick, rich, delicious coconut milk in the can. I prefer Native Forrest (no BPA in their can-liners) but Thai Kitchen is a close second (they don’t have BPA free can liners, but they are also organic and have no additives). Don’t mess around with buying light coconut milk. Your body needs good sources of fat, and what better source than a coconut!? Image

Mmmmm. Coco-Choco Coffee.