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 not be identical when they raise their own family.
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.
Apart from the standard use of "chocolate" to refer to products made from cocoa, in our country we also use the word to refer to certain hot milk-based drinks. Besides this one, we also have "chocolate" de maíz recipe, made with roasted and ground corn (gofio), and of course, the classic chocolate recipe, and the popular chocolate de agua (without milk).
About this recipe
For me, this drink is almost a symbol of my paternal home kitchen, there was no weekend breakfast that lacked this nutritious and delicious peanut cocoa. For this, I have faithfully followed mami's recipe.
If you make it at home, I would love to know if you have any particular touch that makes it different from this one.
Chocolate de Maní [+ Video] (Dominican Peanut 'Cocoa')
- 1½ cups unsalted toasted peanuts
- 2 quarts skim milk, [2 lt]
- ½ teaspoon of salt
- 1 cup sugar, , or to taste
- 2 cinnamon sticks
- 6 cloves
- 1 teaspoon ground nutmeg, (optional)
- Blending: Blend the roasted peanuts with the milk and half of the sugar. This may take some time, we don't want it to have a grainy texture. I ran the blender for 3 minutes at full speed, cleaned the sides with a spatula, and blended for 2 more minutes. You may have to blend more or less depending on your blender.Add all other ingredients and sugar to taste. Pour into a saucepan.
- Heating: Boil for 10 minutes over low heat.Remove the cinnamon sticks and cloves.
- Serving: Sprinkle the nutmeg on top before serving.