I call this drink the Cuban Iced Chocolate Frappe recipe 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.
2cupsvanilla almond milk or your favorite nut milk
1/3cupcacao nibs
2/3cuppacked dark brown sugaror honey or maple syrup
1/4cupunsweetened cocoa powder
1/4cupcold wateror almond or oat milk
1teaspoonkosher salt
11/2 cupsice cubesplus more for serving
Chocolate shavings or whipped coconut creamfor serving (optional)
Instructions
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.