Aromatic Bitters work particularly well with coffee and chocolate. The “aromatic” aroma (if you will) really adds complex flavors in the right application. Hella Bitters Aromatic Bitters have more than just a bitter flavor. These bitters are well balanced. HB Aromatic open up all of the senses with just a few dashes. On the palate you get notes of cinnamon, clove and Jamaican allspice with hints of spice from black peppercorns and caraway. Wormwood and Gentian root round out this potent bitter expression. So, naturally, all of these flavors compliment both chocolate and coffee.
For this morning brew, we’re employing the use of the omnipresent pour over method. I have a chemex and I enjoy using it. (I also use it to strain booze infusions) However, a fresh brewed pot shall do. If you have a chemex or another pour over apparatus, I’m sure you know how to use it. What you need now is the Aromatic Bitters. Make your coffee how you like it and add 2 or 3 dashes of Aromatic bitters to the mix. Hot or cold, the bitters will take your cup of joe up a notch.
Iced Coffee with HB Aromatic Bitters:
Freshly brewed and chilled coffee [Even better if you grind your own beans]
Cream & Sugar to taste
2-3 Dashes of Hella Bitters Aromatic
Think of all the money you could save making your own iced coffee and how much better it would taste with HB Aromatic bitters!! Unless you like drinking sugary milk with a touch of coffee. This needs to be your go-to for all of your coffee needs. Hot or cold!
Up next is the Salted Iced Coco. Which is just hot chocolate with lots of crushed ice. Hot chocolate is wonderful. However, in 97º+ weather, I want something ice cold. Salted Iced Coco does the trick. It’s easy to make and travels well.
You’ll want to use a quality coco here. Try to get something that has not been Dutch processed. We’re all natural here. Go for the 100% natural cocoa.
Salted Iced Coco:
3 Tablespoons Unsweetened Cocoa Powder [Scharffen Berger used here]
2 1/2 Tablespoons Sugar [Adjust to your sweetness]
2 Cups Milk
Maldon Salt [Or other flaky sea salt]
Add all ingredients to a sauce pot minus salt. Simmer (do not boil) until ingredients are combined. Simmer for about 5 minutes. Remove from heat and add a hefty pinch (~1/2 tsp.) of a flaky salt. Maldon salt used here. Fleur de Sel will work as well. Taste and add more if needed. This is perfectly fine served warm. For the chilled coco, fill a mason jar or double rocks glass with crushed ice. Top with salted coco and stir in 4 dashes of HB Aromatic Bitters. Garnish with chocolate shavings.
!!!! BONUS !!!!
It wouldn’t be FoodieTails without a cocktail! A coffee cocktail of course.
1 1/2oz. Vodka
3/4oz. Simple Syrup
2oz. Fresh Brewed Coffee or Espresso
3 Dashes HB Aromatic Bitters
Add all ingredients to shaker and fill with ice. Shake until chilled and double strain into a chilled coupe. Garnish with one coffee bean.