Cook time is 20minutes
Total time is 20minutes
Serve is for 4 people
Unable to load
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 85grams cocoa nibs
- 4 whole allspice berries
- 2 cinnamon sticks
- 1/4teaspoons black peppercorns
- 100grams brown loaf sugar or muscovado sugar
Description
This version of a traditional Guatemalan drink is a light, non-dairy alternativeto hot chocolate. You can drink it as it is, with little pieces of spice and cocoa, or strain it through a fine mesh sieve for a smooth, velvety drink.
Method
Step 1 of 5
Heat a medium, heavy-bottomed frying pan over a medium heat. Add the cocoa nibs and dry-fry for a few seconds until fragrant. Transfer to a bowl.
Step 2 of 5
Add the allspice, cinnamon sticks, and peppercorns to the pan and toast lightly for a few seconds until fragrant. Remove from the pan and grind to a fine powder in the grinder.
Step 3 of 5
Add the ground spices to the roasted cocoa nibs. Stir to combine, and continue to grind the mixture together until you achieve a fine consistency- you’ll need to do this in 2-3 batches.
Step 4 of 5
Heat 1 liter water in a medium saucepan over a high heat. Add the sugar and stir to dissolve. Bring to the boil. Reduce the heat and add the ground cocoa-spice mixture.
Step 5 of 5
Whisk vigorously to combine. You can transfer the mixture to a blender to help to create a creamy texture, if desired. If preferred, strain through a tea strainer or small sieve. Serve hot.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.