Chocolate de maní (Peanut “cocoa”)

Chocolate de maní (Peanut "cocoa")

Oh, how time flies my friends!

Today we finally change the very last of the tiny, lo-res pictures we used in the first version of this site, made with a 3 mp camera in the kitchen of my old apartment. Time flies and so does technology.

Chocolate de maní (Peanut "cocoa")

When I first started this site, as a way to keep track of my recipes and to send my friends to it whenever they asked about Dominican dishes, I decided to add pictures right from the start. What good is a food blog without pictures? In fact as this site gets older, and bandwidth cheaper, pictures get bigger (and hopefully better) and paragraphs get longer.

Chocolate de maní (Peanut "cocoa")

Ten years ago I would never have dreamed that food photography would one day become my day job, my hobby, my passion. It just started as something I enjoyed, and once I started doing this for a living I have not worked a day since. I wake up excited about what I will do the next day, looking forward to what my readers and my clients will say about my job.

Everything is in its rightful place.

Chocolate de maní (Peanut "cocoa")

It is somehow fitting that the last picture I change is of a drink that was a weekly routine at our weekend breakfast table in my parental home, the cradle of my passion for food.

Chocolate de maní (Peanut “cocoa”)

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 6 servings

Chocolate de maní (Peanut “cocoa”)

I don't know how common it is to prepare peanut-based drinks outside the Dominican Republic, but if this somehow seems strange to you, give chocolate de maní (peanut “cocoa”) a try. I'm sure you will love it too.

Ingredients

  • 1 1/2 cups of unsalted toasted peanuts
  • 3 pints of milk
  • 1 teaspoon of ground nutmeg (optional)
  • 2 cinnamon sticks
  • 6 cloves
  • 1 cup of sugar (you might not use it all)
  • Salt

Instructions

  1. Blend the toasted peanuts, milk, a pinch of salt and sugar to taste.
  2. Pour into a pot.
  3. Add cinnamon sticks and cloves.
  4. Boil for 5 minutes over low heat.
  5. Remove the cinnamon sticks and cloves.
  6. Sprinkle the nutmeg on top after serving.
http://www.dominicancooking.com/773-chocolate-de-mani-toasted-peanuts-cocoa.html

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{ 14 comments… add one }

  • Elisa A May 5, 2011, 9:02 AM

    Hola Clara, entiendo tu receta pero no se para que es el "bread machine" cuando no lo necesitas para hacer la cocoa de mani. Totalmente confundida.

    Elisa

  • Aunt Clara May 5, 2011, 10:07 AM

    Thanks, Elisa. That was an error.

  • rosilet May 5, 2011, 10:19 AM

    At home my mother used to mention a lot this peanut cocoa, but we never did it…i would like to taste it…

    I don't understand neither what is the bread machine for in the recipe.

    Kissas

  • Mari's Cakes May 6, 2011, 3:25 PM

    I love this drink!!! I use crunchy peanut butter instead. Great photo!! How things change in time, Clara, right? I love your new site.

    God bless :)

  • Aubrey June 7, 2011, 12:55 PM

    When you say blend…do you mean in a blender or just mix the ingredients together? If not in a blender, are the peanuts supposed to be whole or crushed?

  • Alondra December 10, 2011, 10:05 AM

    Hola Cara,

    I really wanted to make this for a class project but I don't know where to get any cloves, so what happens if I don't use them in the recipe? Will it taste off?

  • Dawn January 11, 2012, 8:11 PM

    Clara,

    I really appreciate your site. I'm have a January-term class where I teach high school students to dance merengue and salsa. My partner is teaching them the historical and cultural context behind the music and dance. A cooking day is ABSOLUTELY required (and much easier due to your great recipes), and the kids are so interested. Here in Washington State students think food from any Spanish-speaking country must be just like Mexican food.

    My question has to do with the use of evaporated milk in the beverage recipes. Last year that was a bit of a turn-off to the kids. When I lived in Santiago in 1992, I drank a LOT of batidos. I don't remember the sort of "off" taste you get with evaporated milk. Would it be just about as authentic with "regular" milk?

    • Aunt Clara January 11, 2012, 9:06 PM

      You can definitely use whole milk instead. The flavor will be different, but in your case that is a plus.

  • Larry Love January 22, 2012, 6:55 PM

    Hahaa my mom used to make this sometimes but with skippy peanut butter. The crunchy kind.

  • Sheryl April 14, 2012, 10:13 AM

    I'm looking for a recipe for the thick, shake-like, chocolate tasting drink I had on Good Friday morning in the area of Sosua, Dominican Republic. A family invited me for lunch and I was first served this drink. It tasted like chocolate. Round crispy banana-like wafers were on top. Sunk to the bottom of the glass were raisins and cloves. This drink was unbelievably good and filling. Candy, the woman of the house, told me it was made out of beans (possibly cocoa beans??). Your help in locating a recipe would be fantastic. Thanks!

  • Patricia July 4, 2012, 4:27 PM

    I have the same question. When you say blend, do you mean in a blender or just mix?

  • Fluffynezz816 December 17, 2013, 6:29 PM

    @Sheryl:
    What you had is called “Habichuelas con Dulce” or sweet beans this is a dish that we typically serve for “semana santa” or during lent!! So when Candy said beans she litterally meant beans… Usually of the smallish read beans which are typical if the DR! Recipes vary from region to region and in some local bittersweet chocolate may be added to round out the flavor! I hope this was helpful!