making your own
Cacao Rum Tincture
Ingredients:
- 6 oz Light White Rum
- 3 oz Toasted Cacao Nibs
Directions:
- Grind the Cacao Nibs using a coffee grinder. Combine the ground nibs with the rum and let the mixture rest in a closed jar for at least 24 hours.
- You can shake the jar every couple of hours to accelerate the extraction process. After resting, strain the nibs and discard them.
- You can use a French Press (used to make coffee) or you can use a metal strainer. Place the remaining liquid in the freezer overnight, to force the formation of Cacao Butter (on top). If it forms, gently remove it with a spoon and discard it. The tincture will remain good for up to a year.
Did you know that...
- Cacao beans contain natural chemicals called flavonoids, a type of antioxidant compound that promotes general health and might lower your risk of several diseases.
- One type of flavonoid, called anthocyanidin, is especially high in cacao beans, along with other compounds called epicatechins.
- These compounds are powerful antioxidants and, according to a study in the “Journal of Agricultural and Food Chemistry” published in 2003, are especially concentrated in cocoa, a product of cacao beans.
- In that study, researchers compared the antioxidant capacity of black tea, green tea, red wine and cocoa, concluding that cocoa has the highest antioxidant activity among the four products and the greatest potential for health benefits.
Source: healthyeating.sfgate.com
