Cocoa Amazake

Artisans and Chefs manufacturing

artisans-and-chefs

Drink

Ingredients

75g Japanese Rice
125g Koji Rice
150g Water (for cooking)
143g Cold Water (for cooling)
175g Warm Water (for diluting)
20g deZaan Crimson Red cocoa powder

Method

Wash the japanese rice and soak for 1 minute, drain off the excess water.
Add the washed rice and water for cooking to a pot, simmer until it attains a porridge consistency.
Add the cold water for cooling to the porridge and cool it down to about 60°C.
Add the koji rice to the porridge and ferment them covered at 60°C for 8-12hours.*
Blend the koji rice, Crimson Red cocoa powder and warm water until smooth.
Beverage tastes best when served warm.

if you leave this to fermet for longer or at lower tempratures this can develop alcohol

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