Cacao Infused Rum
Yield
- Yield
- 700 ml
Prep ingredients
- 105 g Cacao Nibs
- 700 ml Diplomatico Reserva
Instructions
Combine in cream whipper and charge with 2 NO2 charges. Shake for 30 seconds and let sit for 2 mins. After sitting, vent all at once with the spigot pointed upwards into a container to catch any spray. Once vented, let mixture settle in whipper until bubbling has stopped (about 5 mins). Strain through a coffee filter to catch any particles. Bottle and label.
