⭐ How to Make a *DELICIOUS* Tropical Nicaraguan Cacao Drink➔ 5-Star Recipe / Step-by-Step Tutorial ⭐

cacao beans

🥗Healthier: carob powder

💰Cheaper: cocoa powder

Carob powder is lower in calories and can mimic the flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with additional nutrients.

milk

🥗Healthier: almond milk

💰Cheaper: oat milk

Almond milk is lower in calories and dairy-free.

vanilla

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla essence provides a similar flavor at a lower cost.

Pour 1 cup of white rice into a clear pitcher.

Add 2 cups of cold water to the pitcher with the rice.

Let the rice soak overnight.

The next morning, take the soaked rice and set it aside.

Count out approximately 30 cocoa beans and place them on a skillet over medium to high heat without oil.

Fry the cocoa beans until the outer shells turn dark brown or black, shaking or stirring to prevent burning.

Once the beans are darkened, remove them from heat and let them cool in a bowl.

After cooling, carefully peel the outer shells off the cocoa beans, being gentle to avoid cracking the beans.

Place the peeled cocoa beans into a blender.

Add the soaked rice and water from the pitcher into the blender with the cocoa beans.

Blend on low pulse to start, then increase to high for a couple of minutes until well mixed.

Pour the blended mixture through a strainer into a bowl to separate the liquid from the solids.

In a separate pitcher, pour 2 cups of 2% milk.

Add the strained liquid from the blender into the pitcher with the milk.

Sweeten to taste with about 1/3 cup of sugar, stirring well to combine.

Chill the mixture in the refrigerator for a couple of hours before serving.

Serve in traditional Nicaraguan cups, optionally adding a splash of rum.

Cooking Techniques

Equipment Needed

Spice Level: