I call this drink a Cuban Iced Chocolate Frappe because it's inspired by that stupendous chocolate concoction I had in Old Town Havana when I visited Cuba but I don't know where it's really from or exactly how to make it. What I do know is that I've made my best approximation and that it's frothy, not too sweet, and deeply, darkly chocolatey, which, for a chocoholic like me, is enough to know it's worth making.
plus more for serving
for serving (optional)
Heat almond milk and cacao nibs in a small saucepan over medium heat until just simmering; remove from heat and let steep until well flavored, about 15 to 30 minutes.
Combine milk, cacao nibs, and remaining ingredients except chocolate shavings and whipped cream in a blender and process until smooth, at least 30 seconds. Serve over ice cubes with whipped cream or chocolate shavings, if you like.
A high-powered blender like a Vitamix is best to get through the cacao nibs.
Food styling and photography by Aida Mollenkamp