Cacao Nicaragüense
Cacao (kah-KAH-oh nee-kah-rah-GWEN-seh)
Nicaraguan Hot Chocolate
A rich, thick hot chocolate made from ground Nicaraguan cacao, sweetened with sugar, spiced with cinnamon, and mixed with milk or water.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Heat milk in a saucepan over medium heat with cinnamon sticks until steaming but not boiling.
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2
Break cacao paste into small pieces and add to the hot milk. Stir until fully dissolved.
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3
Add sugar, vanilla, and a pinch of salt. Stir well to combine.
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4
Use a molinillo (traditional wooden whisk) or modern whisk to froth the chocolate vigorously.
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5
Simmer gently for 5 minutes to meld flavors. Remove cinnamon sticks and serve hot in mugs.
Did You Know?
Nicaragua produces some of the finest cacao in the world, with the Matagalpa and Jinotega regions producing award-winning beans.
Chef's Notes
Equipment Tips
- saucepan
- molinillo or whisk
- grinder
Garnishing
cinnamon stick, whipped cream
Accompaniments
The Story Behind Cacao Nicaragüense
Nicaraguan hot chocolate carries the legacy of Mesoamerica's ancient cacao tradition into every cup. Made from locally grown cacao, Nicaragua's version is thicker and less sweet than commercial hot chocolate, with a deep, complex flavor that reflects the quality of the country's cacao beans. The Matagalpa and Jinotega highlands produce some of Central America's finest cacao, and traditional preparation using a molinillo to create froth connects modern Nicaraguans to a beverage tradition that dates back thousands of years.
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