130gof your favourite medium roast whole bean coffeeor freshly ground medium roast coffee. You can use flavoured coffee if you wish, like hazelnut.
130gcocoa nibssubstitute with an equal amount of coffee grounds if you don’t have cocoa nibs
1200mL1200g filtered water
A larger bowlI prefer a glass bowl, but you could use a clean plastic container too
Cheese clothor dampened paper towels - I have used both, and really like using paper towels, since there's no cleaning afterwards!
Sealable bottles or jars
Iced Mocha Kit Kat Slam
Freshly whipped cream1 cup of whipping cream, whipped with 2 tbsp of confectioners sugar and vanilla extract
Chocolate saucethe kind you use to make chocolate milk - homemade or store bought
Kit Kat Bars
Optional - KahluaBaileys or Irish Cream if you want to add a boozy kick!
Cold Brew Coffee
Grind your coffee beans to a coarse ground and place them in a large bowl or container. Grind your cocoa nibs to a coarse ground and place them with the ground coffee beans. (I have a small coffee grinder, and needed to grind them in batches. So take your time, and have patience grasshopper! This is the most important step).
Mix the cocoa nibs and coffee together using a wooden or plastic spoon. Add half of the water and mix it through to moisten the grounds completely. Add the rest of the water and stir to mix it through again well. Cover with plastic wrap or clean cloth and let it stand for 24 hours undisturbed. (Caution - your house will smell gloriously of coffee! If you’re into that sort of thing).
When the 24 hours are up, give the coffee mix a stir and strain it through a big sieve to remove all the larger grounds of coffee.
To remove the smaller sediment, take two paper towels and place them on a sieve. Dampen them with some filtered water, and pour about half of the filtered mocha liquid and let it pass through (This takes a little bit of time, so you can walk away from it at this point if you want. The flow-though will slow down, as more sediment settles on the paper towel. Repeat this for the rest of the mocha liquid with new dampened paper towels, until all the liquid has filtered through. I did it in two batches with a large sieve).
Place the cold brew mocha in air tight bottle or jar and chill it in the fridge for a few hours, or until needed. (or in the freezer for a bit if you want it right away).
If using freshly whipped cream, place some chocolate sauce in a piping bag, and then place the whipped cream in the same piping bag. You can pipe a chocolate ripple whipped cream this way. Alternatively, just spoon fresh whipped cream on top.
Fill half of a small glass with the cold brew mocha. Pour some condensed milk and mix till well combined. (Add enough to your taste, I don’t like it too sweet!). If you only made cold brew coffee, you can add some chocolate sauce along with the condensed milk.
Top it with some whipped cream and a drizzle of chocolate sauce.
Stick two kit kat bars in it and serve.
Bite off both ends of the kit kat bar. Put one end in the iced mocha and suck on the chocolate bar, until you can taste the mocha coming through the wafer. You can keep doing this until the chocolate wafer is completely soaked. Then simply eat it and repeat with another kit kat bar. Kids LOVE this, trust me! :) Happy Kit Kat Slamming!
Recipe from The Flavor Bender by Dini Kodippili
Cold Brew Mocha Kit Kat Slam! https://www.theflavorbender.com/cold-brew-mocha-kit-kat-slam/