Nicaraguan Fresco de Cacao
Nicaragua is known for several refreshing drinks, but my favorite would have to be this Nicaraguan Fresco de Cacao. It’s a milk based drink made with toasted raw cacao beans, rice, cinnamon, a bit of vanilla extract and granulated sugar. That’s it. It doesn’t get any easier than that. It’s like a grown up, more robust flavored chocolate milk. I hesitate to say that because that description really doesn’t do it justice, but you get the picture. I grew up drinking this all the time as a kid so it still brings back so many great memories for me. I’ve been trying to share more of my childhood Nicaraguan recipes on here as a way to reconnect with my heritage. This salpicon or vigoron are some of my other favorites that I think you should try as well!
Nicaraguan Fresco de Cacao
Equipment
- Skillet
- Blender
- Strainer
Ingredients
- 1/2 cup long grain rice
- 3 ounces cacao beans
- 2 cinnamon sticks broken in half
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar more or less depending on your taste
- 1/2 gallon whole milk or any milk you’d like
Instructions
- Rinse the rice until the water runs clear. Place in a medium bowl and fill with enough cold water to completely cover the rice. Allow to soak for half an hour.
- Meanwhile, place the cacao beans on a dry skillet over medium-low heat. Allow to toast, stirring often, until the skins just begin to brown and the beans start giving off a faint crackling or popping sound, about 5 to 8 minutes. Remove from the heat and set aside until cool enough to handle.
- Use your fingers to peel the beans and place in a blender. Drain the rice and add to the blender along with the cinnamon sticks, vanilla, 1/4 cup granulated sugar and 1 cup of milk. Blend on high until smooth.
- Pour the mixture through a fine mesh strainer into a large pitcher, to remove the grit. Use a spoon to press the mixture through the strainer. Stir in the remaining milk and give it a taste. Adjust sweetness accordingly, adding as much sugar as you’d like. Allow to chill until super cold. Serve over ice and enjoy!
