It is a rare day when someone creates a completely new category of hot drink. In this case, Crio Brü’s brewed cocoa. You brew it just the way you would brew coffee, in a gold filter or a French Press using two tablespoons of roasted, ground beans, for 8-12 minutes.
I sampled two of their many varieties, some flavored and some not. The Cavalla and Coca River. Before brewing, I had to create some cranium space for this completely new experience; luckily, that was easy, as the whole concept is fascinating. Both samples were brewed in a small French Press for 12 minutes. I tried them with coconut milk creamer and stevia and black, the black was much more robust and satisfying, though if you like cream and sweetener you might prefer those additions. Cavalla was a deep, full-bodied drink, kind of a cross between coffee and tea, as it’s not as opaque as coffee and looks like a dark tea. The taste is of cocoa, not chocolate. This is definitely not hot chocolate, but a truly is unique experience.
The Coca River was smoother and less intense, while still creating a lingering subtle cocoa flavor. Both were easily quaffable, and I found myself sorry I hadn’t doubled the quantity.
They don’t suggest making this into an iced drink, but I think that would work well; especially, if you used the same amount of water and three tablespoons of beans.
I also sampled their nibs, and dark chocolate covered roasted beans. The former are excellent in smoothies, trail mix, or scattered on just-tempered chocolate. The latter were divine; yet, so satisfying I found myself having one a couple of times during the day for a quick mini-treat and energy boost.