Cacao Tamarind After-Hours Glass

Cacao nibs make a light, roasted infusion rather than a creamy chocolate drink. Tamarind adds a dark-fruit sourness, and orange gives the finish a brighter edge. Straining through a paper filter keeps little nib particles out of the glass. A small amount of maple is optional if the combination feels too dry. This is an exploratory, tea-like cooler with a distinctly different character from chocolate milk or fruit soda. Cacao contains caffeine, so it isn't an evening caffeine-free option.

Ingredients

• 1 tsp Cacao nibs
• 6 oz Water
• 1/4 tsp Unsweetened tamarind concentrate
• 1 oz Orange juice
• 1/2 tsp Maple syrup (optional)

Make it

1. Simmer the cacao nibs in the water for 10 minutes, covered, then strain through a paper coffee filter.
2. Stir in the tamarind concentrate and optional maple syrup until dissolved. Cool briefly and refrigerate for about 30 minutes.
3. Add the orange juice, stir well and serve chilled.

Benefits

Orange · a little vitamin C

Orange brings some vitamin C to the mix—a nutrient involved in collagen formation for healthy skin, alongside a roasted, bittersweet cocoa aroma from cacao nibs.

Cacao nibs · a flavor worth noticing

Using cacao nibs beside tamarind and orange gives the glass a roasted, bittersweet cocoa aroma, creating its own flavor without needing carbonation or an alcoholic pour.

Cacao contains caffeine and theobromine; choose another recipe if avoiding them.