I was refilling empty carboys today, and I thought about a cocoa mead. After doing some Google searches, I came up with this:
5 gallon carboy
1 - 16 oz. bag Navitas raw cacao powder
12 - lb raw local clover honey
2 - tsp Starwest Botanicals organic cinnamon powder organic
1 - Frontier naturals organic vanilla bean (these taste amazing on their own)
1 - pinch dolomite powder
1 - pinch azomite powder
1 - pinch potassium crystal
20 - Newmans own raisins
1/2 gallon Frontier Natural organic china black orange pekoe tea
Mix well with wine aerator.
Added two packs EC-1118 yeast, supposedly the cocao powder can make it hard to get the fermentation started.
Plan is to primary for 1 year, rack to secondary, age another year, then bottle. This is a kind of long term plan. But, based on how this smelled as must, I think I might need to get a few more these going to enjoy years down the road....