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.
or honey or maple syrup
or almond or oat milk
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.
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