Chocolate Mead aka Liquid Sex Mead

Recipe by Lord Rhys ab Idwal ab Idris ap William ap Llewellyn ab Idris ap Daffyd of Rimsholt, Barony of Andelcrag, Midrealm.

This recipe may be quoted, borrowed, copied, or stolen by anyone under two conditions.

  1. As the originator of this recipe please offer me credit as such.
  2. No money may change hands for this recipe. Give it freely to any who ask in the spirit in which I give it to you.

The basics of mead brewing should be mastered before performing any advanced projects. This recipe assumes a standard 5 gallon batch of mead using a 4 parts water to 1 part honey mixture (Must).

If you prefer your mead boiled, do so before adding any cocoa from this recipe as the foaming will remove the chocolate from the mix. Boiling is optional in mead and if you would like the pro's and con's, please ask. I personally boil nothing in mead making.

To your standard must, before adding the yeast add 16 oz of Cocoa Powder (Nestles works great). Mix well before adding yeast. You will notice a lag in the start of the yeast, however this is common and due to the oils in cocoa. It will start bubbling madly in a few days, but never as much as a normal mead.


Cocoa contains a number of different very bitter oils that must be given time to break down. After the bubbling slows down, strain the must once, and put your fermenter/carboy away for one full year. Any other method of removing the oils will result in the loss of that little enzyme that the ladies are so fond of.

At the end of that year, sweeten to approx. 1.030 on a hydrometer (semi-sweet) or to taste. Clarify and bottle normally.

Some production notes:
This mead leaves a very light aftertaste of chocolate that most people will not be able to identify readily. However the other effects of chocolate, i.e. orgasmic like pleasure is there. In the original test 1 of the samplers didn't care for it, 1 identified the flavor and tried to steal the bottle, and the other 28 thought it good with comments ranging from "very good" to "OH MY GOD!". I make 5 gallons each year to share with friends, and that is all due to space from brewing. I used an apple flower honey, but any light honey should work. Just avoid heavy flavored honeys that might overpower the chocolate. In addition brew down only once, a heroic mead would likewise overpower the delicate flavor.

This mead is best served to the one you love ice cold, in candlelight, with a bowl of fresh strawberries for dipping. And privacy would be recommended.

Comments back to me are most welcome and may be sent to

This recipe reprinted with permission by Lord Rhys.

Special note: A few people have commented on the Mead Lover's Digest that they have tried this recipe with varying results. However, since there has not been time for these to have aged for a year yet, the jury is still out. This recipe MUST be allowed to age.
Also, some have noted that a chocolate syrup, such as hershey's, seems to dissolve more easily and be less bitter than the cocoa powder.
---Lady Bridget

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