This warm, thick Chocolate de Maní (Peanut 'Cocoa') was a popular tradition in my own family, and very much worth a try. Mornings got better!
One of my favorite Dominican sayings, and one that I mention very often, is "cada cocinero tiene su librito" (every cook has his little book).
Although this saying does not necessarily refer to cooking, it makes it clear that we know that no two cooks do things the same way. Likewise, it can be said that there are no two houses in which the culinary traditions are identical. This Chocolate de Maní (Peanut "Cocoa") is an example of this.
Our homes' culinary traditions are like genetic heritage. Even in the homes of two sisters, raised under the same roof and educated by the same parents, the traditions will be different when they raise their own homes.
As an example I have my aunts: my aunt Flor makes the best sopión in the world (in my humble opinion), while my aunt "Odi" is the expert in sancochos. My mom is a fan of our traditional desserts (the best Dominican arepa you can taste), at least she was until the inheritance of family diabetes radically changed her diet and ours.
About this recipe
One of the things that were done in my house that I never saw at my aunts' was this peanut "cocoa". This is because it is my dad who is a fan of everything that contains peanuts.
For me, this drink is almost a symbol of my father's house kitchen, there was no weekend breakfast that lacked this nutritious and delicious peanut cocoa.
Chocolate de Maní Recipe (Dominican Peanut 'Cocoa')
- 1½ cups unsalted toasted peanuts
- 2 quarts skim milk [2 lt]
- A pinch of salt
- 1 cup sugar , or to taste
- 2 cinnamon sticks
- 6 cloves
- 1 teaspoon ground nutmeg (optional)
- Blending: Blend the toasted peanuts, milk, and salt. Add sugar to taste. Pour into a pot.
- Heating: Add cinnamon sticks and cloves. Boil for 10 minutes over low heat. Remove the cinnamon sticks and cloves.
- Serving: Sprinkle the nutmeg on top after serving.