Warm Tart Cherry-Cacao Nightcap

Crimson Cacao

10 minutes total · Easy · Makes 2

Tart cherry, toasted cacao and orange peel settle into a deep ruby, gently spiced warm sip with a bittersweet finish for cool evenings.

10 minutes to mix0 minutes to chill2 finished drinks

What you’ll need

1/3 cup (40 g) raw cacao nibs
2 cups (480 ml) water
1 cinnamon stick, plus 2 small cinnamon sticks for garnish
2 wide strips fresh orange peel, removed without the bitter white pith, plus 2 narrow twists for garnish
1 cup (240 ml) unsweetened 100% tart cherry juice, certified vegan or producer-confirmed without animal-derived fining agents
2 tbsp (30 ml) pure maple syrup
1/2 tsp pure vanilla extract
1 small pinch fine sea salt

Place the cacao nibs in a medium saucepan over medium heat. Toast for 2 minutes, stirring constantly, until fragrant but not smoking.
Add the water, the full-size cinnamon stick and the two wide orange-peel strips. Bring just to a boil, then reduce the heat and simmer gently, uncovered, for 8 minutes.
Remove the pan from the heat, cover, and steep for 5 minutes so the cacao and spice flavours deepen without excessive bitterness.
Strain the infusion through a fine-mesh sieve into a clean saucepan, pressing the cacao nibs lightly. Discard the spent nibs, cinnamon and peel.
Stir in the tart cherry juice, maple syrup, vanilla and sea salt. Warm over medium-low heat until steaming, 3 to 4 minutes. Do not boil after adding the juice.
Taste carefully. Add up to 1 teaspoon additional maple syrup if the cherry juice is especially tart, keeping the drink balanced rather than dessert-sweet.
Remove from the heat and serve at once while the drink is aromatic and gently steaming.

The glass, temperature and first aroma all shape the drink. Set those details before the final pour.

Choose two 8-ounce (240 ml) clear heatproof glass cups or small handled mugs.
Preheat the cups with hot water for 1 minute, then empty and dry them so the mocktail stays warm.
Use no ice. Divide the freshly heated drink between the cups at a comfortable sipping temperature of about 150°F to 160°F (65°C to 71°C).
Express one narrow orange twist over each cup, rest it on the rim, and place a small cinnamon stick alongside for aroma.
Serve within 2 minutes of pouring, before the citrus aroma fades and while a light curl of steam remains.

At the table

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Vegan pear-cardamom tart with an oat crumble

Estimated per drink

Most of the estimated carbohydrate comes from the tart cherry juice and maple syrup, while the cacao infusion adds flavour with little retained fat.

Estimates vary with ingredient brands, substitutions and serving size.