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Choc Milk stout addition

So I was pouring some vodka to sanitize the cacao nibs for a chocolate milk stout, when the wife asked, “Could you use kahlua for that?” I really like the way she thinks sometimes…

My gut feel was that it doesn’t have enough alcohol to really sanitize, but that it could be an awesome addition in the correct amount. Or does the yeast just go after the liquor’s sugar and make this nothing but an overly expensive way of adding some coffee flavor?

The internets tell me that Kahlua is only 20% alcohol and that under 50% is not very effective. So your gut is probably correct. I use bourbon and soak my cacao nibs and coffee beans at the same time creating a tincture. I do this for about a month and then strain and pour the bourbon leaving the nibs and beans behind. To be honest I think nibs fluctuate in quality and concentration and I cannot seem to get the same results from any approach twice. At least the kahlua would be consistent as an addition.

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