Chocolate de Mani

Chocolate de Maní (Dominican Peanut Hot Chocolate)

A warm, comforting Dominican beverage that blends toasted peanuts with milk, cocoa, and a generous pinch of cinnamon. It is traditionally served at breakfast or as an afternoon pick-me-up alongside bread or arepas.

Prep

10 min

Cook

20 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •200 g (7 oz) raw skinless peanuts, skinless preferred; almonds are a traditional substitute in some regions
• •1 l (4 cups) whole milk, traditionally whole milk; coconut milk is used for a dairy-free version
• •60 g (½ cup) unsweetened cocoa powder, Dominican or natural cocoa
• •80 g (⅓ cup) sugar, adjust to taste; brown sugar is common
• •1 whole (1 stick) cinnamon stick
• •1 tsp ground cinnamon, for finishing
• •1 pinch salt
• •1 tsp vanilla extract, optional but common

Steps

1. 1 Toast the peanuts in a dry skillet over medium heat for 4–6 minutes, stirring often, until fragrant and lightly golden. Watch closely so they do not scorch. Remove from heat and let cool 2 minutes.
2. 2 Place the warm toasted peanuts in a blender with about 250 ml (1 cup) of the milk. Blend on high for 1–2 minutes until very smooth, scraping down as needed. The mixture will look like thin peanut butter.
3. 3 In a medium saucepan, whisk the cocoa powder and sugar together. Slowly add a small amount of the remaining milk and stir to form a smooth paste to prevent lumps.
4. 4 Add the rest of the milk, the cinnamon stick, and the salt to the saucepan. Pour in the blended peanut mixture and whisk to combine.
5. 5 Place the pan over medium-low heat. Warm slowly for 8–10 minutes, stirring frequently with a whisk or wooden spoon to keep the peanuts from settling and scorching on the bottom. Do not let it boil.
6. 6 Remove the cinnamon stick. Stir in the vanilla extract if using.
7. 7 Taste and adjust sweetness. Pour into mugs, dust each with ground cinnamon, and serve hot.