Cacao-Orange Cold Brew Spritz

Velvet Voltage

42 minutes total · Easy · Makes 2

Cold brew, cacao-nib tea and bright orange meet date sweetness and fine bubbles in a deep-mahogany after-dinner spritz.

12 minutes to mix30 minutes to chill2 finished drinks

What you’ll need

Place the cacao nibs in a heatproof jug, pour over the boiling water and steep for 10 minutes.
Strain the cacao infusion through a fine sieve, pressing lightly on the nibs. Refrigerate the liquid for 30 minutes, or until thoroughly cold.
In a second jug, whisk the date syrup with the orange juice, lemon juice and salt until the syrup has fully dissolved.
Add the chilled cold brew and 3/4 cup of the cold cacao infusion. Whisk gently until evenly combined. Taste and add another spoonful of cacao infusion if a drier, more roasted finish is desired.
Keep the mixed base refrigerated until the glasses, ice and sparkling water are ready. Do not add the sparkling water to the jug.

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

Chill two 350 ml stemless wine glasses for at least 10 minutes so the drink stays cold without excess dilution.
Place one large clear ice cube in each glass immediately before serving.
Divide the cold-brew base evenly between the glasses, then gently top each drink with 1/4 cup chilled sparkling mineral water. Give each glass one slow lift with a bar spoon to combine without flattening the bubbles.
Express one orange peel over each glass, run the coloured side around the rim and rest the peel neatly on the edge. Serve at once, ideally within two minutes of adding the sparkling water.

At the table

Vegan dark-chocolate orange tart with a crisp oat crust

Rosemary-maple roasted almonds with flaky salt

Vegan tahini brownies finished with cacao nibs

Estimated per drink

This drink is modest in calories for an after-dinner pour, with most sweetness coming from measured date syrup and orange juice.

Estimates vary with ingredient brands, substitutions and serving size.