A traditional warming drink made from roasted Sao Tomean cacao nibs ground with cinnamon and cloves, simmered with sugar and water into a dark, intensely chocolatey beverage.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: ceramic mug
Garnishes: cinnamon stick
Accompaniments: banana pao
Instructions
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1
Grind roasted cacao nibs with cinnamon and cloves into a coarse powder.
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2
Bring water to a boil in a saucepan.
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3
Add ground cacao mixture and sugar. Stir well.
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4
Simmer on low heat for 10 min, stirring occasionally.
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5
Strain through a fine mesh strainer into cups. Serve hot.
Did You Know?
Izaquente uses the same cacao beans that European chocolatiers pay premium prices for, but Sao Tomeans have been drinking it this way for centuries before the world discovered their chocolate.
Chef's Notes
Equipment Tips
- mortar and pestle or spice grinder
- saucepan
- strainer
Garnishing
cinnamon stick
Accompaniments
banana pao
The Story Behind Izaquente
Izaquente predates modern hot chocolate and represents the original way Sao Tomeans consumed the cacao that grew on the islands' vast plantations. While the finished chocolate was exported to Europe, plantation workers and local families roasted the beans themselves, grinding them with local spices into this deeply aromatic drink. It is a living link to the islands' cacao heritage.
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