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Directions

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1. Add cacao nibs to an iSi Whipper or other whipped cream charger.
2. Add 500ml rum to canister.
3. Pressurize the whipped creamer with N2O.
4. Shake for 20 seconds.
5. Charge again.
6. Place in the refrigerator to cool for 5-10 minutes.
7. Then let the Gas out.
8. You'll hear a crackling sound like rice crispies and you need to wait for this sound to stop.
9. Once sound is gone Fine strain the solids into a clean bottle.
10. Should last about 3 weeks

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1. Combine all the ingredients, except the xanthan gum, in a blender.
2. Blend without ice until sugar is dissolved.
3. Once the sugar is fully dissolved, slowly add the gum while continuing to blend.
4. Add approx 1/2 cup of crushed ice (170 grams) while continuing to blend.
5. Pour into a large, chilled coupe (10 ounces).
6. Garnish.
7. Enjoy!