Something different to reflect upon on Valentine’s Day: cocoa bitters. Artisan chocolate bitters have been around for a while, but now category leader ANGOSTURA® has launched Cocoa Bitters. They join a lineup that includes the original Aromatic Bitters and Orange Bitters. And Cocoa Bitters are not just for cocktails.
Add them to your morning cup of coffee, iced coffee, hot chocolate, club soda, and cola, for starters.
ANGOSTURA Cocoa Bitters are made from one of the world’s finest cacao beans, Trinitario cacao beans from Trinidad and Tobago.
Along with Criollo and Forastero, Trinitario is one of the three species of cacao (check our Chocolate Glossary for definitions).
The top notes of Cocoa Bitters are rich bitter, floral, nutty cocoa with a bold infusion of aromatic botanicals.
In addition to the drinks noted above, the Cocoa Bitters flavors offer endless possibilities to remix classic cocktails (Espresso Martini, Manhattan, Negroni) and create new ones.
You can also use the bitters to put a spin on a main dish or a dessert.
There are two beverage recipes below. But first…
Cocoa is a misspelling of cacao that appeared on a ship’s manifest in the 18th century. The cacao on the manifest referred to the beans, or seeds, from which chocolate and cocoa powder are made.
The mistake led to a broadscale replacement of the original word (cacao) with the erroneous one (cocoa) in the English language.
For clarity, THE NIBBLE uses the word cacao when referring to the beans, and cocoa when referring to cocoa powder or the drink made from it.
> The history of bitters.
You can use Aromatic Bitters and Orange Bitters in your coffee, too.
Ingredients For 1 Drink
1. PREPARE your coffee as desired, black or with cream or milk. Add the bitters. Stir.
If you’re making multiple portions, pour everything into a large format heat-proof container or thermal carafe and pour out for each guest
1. COMBINE all ingredients in a heat-proof mug. and enjoy this warming winter treat.
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