Cold-Brewed Chocolate Floats

Serves 8.

Note: To make simple syrup, combine equal parts sugar and water and heat until sugar dissolves; cool before using. From Meredith Tomason of RareSweets in CityCenterDC.

• 3 1/2 oz. (about 7 tbsp.) cacao nibs, plus more for garnish

• 8 c. filtered room-temperature water, divided

• Club soda

• Simple syrup (see Note)

• Vanilla ice cream


Use a paper clamp to tightly fasten a medium (No. 4) paper cone coffee filter onto the inside rim of a glass or plastic pitcher that can hold at least 2 quarts. Place cacao nibs in the filter.

Pour about 1 cup water over the nibs until they are completely saturated, letting the liquid drip into the pitcher. Carefully unclip the filter; gently fold it over at the top and seal it with string or a rubber band (so no nibs can escape), then drop it directly into the pitcher. Pour in an additional 7 cups water.

Cover, and let the nibs steep at room temperature for 12 to 14 hours. Discard the nibs; refrigerate the cold-brewed chocolate until well chilled (and up to 1 week).

For each serving, measure 8 ounces (1 cup) cold-brewed chocolate into a 12-ounce glass. Top with 3 ounces club soda and 1 tablespoon simple syrup; gently mix. Top with a scoop (a heaping 1/3 cup) of best-quality vanilla ice cream, garnish with a few more cacao nibs, add a straw and serve immediately.

Nutrition information per serving:

Calories 290 Fat 18 g Sodium 70 mg

Carbohydrates 33 g Saturated fat 11 g Calcium 106 mg

Protein 4 g Cholesterol 103 mg Dietary fiber 0 g

Diabetic exchanges per serving: ½ milk, 2 other carb, 3 ½ fat.