Cacao Nib & Espresso Cold Brew

Using what you have available and stretching items for as long as possible is nothing new in the American kitchen. This cold brew recipe is a nod to old Southern coffee recipes that involved steeping chicory root as an inexpensive means to stretch short supplies. 

Serve it up icy cold or with freshly boiled water! 

Makes 8 8-ounce cups


  • 1 1/2 cups coarsely ground espresso coffee beans or other strong coffee bean 
  • 1/2 cup cocoa nibs, ideally with chocolatey, fruity notes 
  • 8 cups cold water
  • Milk/Cream, optional
  • Sugar, optional


If not already ground, grind the espresso beans to a coarse consistency, similar to that used in a French press. Grind nibs to a similar size, if not already coarse. 

Add both nibs and coffee beans into a 1/2 gallon container. Pour the cold water over the grounds, making sure to completely submerge and saturate all of the grounds. Cover with lid and let steep 12-24 hours, depending on your desired strength. The longer the liquid steeps, the stronger it will be. 

Once done steeping, strain the liquid through a fine-mesh sieve or cheesecloth and discard grounds. Return nib concentrate to desired container. Dilute with milk, cream, or water, and add sugar to taste. Serve over ice.