Mexican Hot Chocolate Stout Tincture

Name: Mexican Hot Chocolate Stout Tincture
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 19 g Guajillo chiles (deseeded and chopped); 13 g Cinnamon stick (chopped); 85 g Cacao nibs; 8 fl oz Vodka; 1 fl oz Vanilla extract

15 mins prep

A recipe for a spicy, chocolate, and cinnamon tincture to be added to a stout beer during the brewing process.

1 servings

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Instructions

To make the tincture, deseed and chop 19g of Guajillo chiles. Chop 13g of cinnamon stick. Combine the deseeded and chopped Guajillo chiles, chopped cinnamon stick, and 85g of cacao nibs in a container. Top it off with approximately 8 fluid ounces of vodka. Seal the container and let it sit at room temperature for about a week. After a week, add the liquid portion of the tincture to the fermenter. Separately, add 1 fluid ounce of vanilla extract directly to the keg before filling it with the beer.

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Mexican Hot Chocolate Stout Tincture

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