Mexican Hot Chocolate Mead

Posted: May 2, 2011 in Mead

Mexican Hot Chocolate Mead (1 gallon)
Brazilian Pepper Base Mead
1 Mexican Vanilla Bean
– Sliced down the center, scraped, and quartered.  All added to secondary.
4 oz Cacao Nibs
1 Thick 3″ Stick of Cassia
*0.4 oz of Whole Nutmeg – halved
Ancho Chilis
– Amount to be determined at later date.  Will add after spicing is done.

* = Made 2 gallons of Mexican Hot Chocolate Mead.  Only added nutmeg to 1 gallon.


OG = 1.116
FG = ?
ABV = ?

05/02/11 – Racked to secondary from the Brazilian Pepper Mead.  Only added nutmeg to 1 gallon.  I will add chilis at a later date once spicing is done.  I might add them slowly to get the desired effect as well.

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