When I told my eight year old son that chocolate is a bean, he refused to believe me. I got to show him the proof only this week, when I found roasted raw cocoa beans at our local organic store. It’s the first time I’ve used them this way, so I decided to start small, with a warm cup of cocoa. Our family is now on a GFDF diet, so I used almond milk – this could easily be substituted with cows milk, but may lose a little of the nutty flavour.
- raw cocoa beans (about 15)
- 2 cups almond milk
- 2 tsp sugar
- 1 cinnamon quill
- 1 vanilla bean (split) or 1/2 tsp vanilla
- rub the beans to remove papery skins, then grind in a coffee grinder or mortar and pestle until a fine powder
- add all ingredients to a pot on the stove and simmer for 10 minutes or until good colour is achieved
- strain if necessary and drink!
I made this twice, the second time adding a dollop of almond cream to the mix. Not so guilt free, but richer, and a better colour, as almond milk has a greyish tone. Almond milk is often pre-sweetened, so if you are making this with cows milk, you may need to add extra sugar.