A light alternative to iced/hot chocolate, this version of a traditional Guatemalan drink is light, aromatic and vegan. Made using raw cacao nibs, a highly nutritious superfood made from unsweetened and unroasted crushed cocoa beans, this healthy drink is exceptionally rich in antioxidants and minerals that help reduce inflammation. It’s delicious, served cold or warm.
Fun fact: Considered the birthplace of chocolate, Guatemala and the cacao bean have a long history. More than 40% of the population of Guatemala is of Mayan descent, and the Maya deemed it ‘the food of the gods’.Both the cacao and beverage were used in a variety of religious rituals honouring the Mayan gods, and the Maya even had a god of cacao! Even until today, cacao is still traditionally served as a drink in Guatemala rather than eaten.
What you’ll need
(Serves 2)
- 45g cacao nibs
- 4 cloves
- 1 cinnamon stick
- 10 black peppercorns
- 30g muscovado sugar (if you prefer less sweet) or 50g (if you like very sweet)
- 500ml water
- How to make it
- Heat a small skillet over medium heat, then dry fry cocoa nibs for a few seconds until fragrant. Transfer to a bowl.
- Add the cloves, cinnamon and black peppercorns and toast lightly for a few seconds until fragrant. Remove from the pan, let cool slightly then grind to a fine powder in either a spice grinder (or coffee grinder).
- Add the cacao nibs and grind the mixture to a fine powder. You will do this in 2-3 batches.
- Heat 500ml water in a small saucepan over high heat, add sugar and stir to dissolve. Bring to the boil, then reduce the heat and add the cacao/spice mixture.
- Whisk vigorously to combine, then strain before drinking if you prefer a smoother texture.