Mexican Spiced Black Bean Hot Chocolate
Who knew black beans, chocolate and spices could combine so well in this delicious hot chocolate?
Servings 3 cups
Calories 160
Ingredients
- 2 1/4 (560 mL) 1% milk
- 1 cup (250 mL) cooked or canned black beans, drained & rinsed (see notes)
- 1/2 cup (125 mL or 3 oz) semi-sweet chocolate chips
- 2 Tbsp (30 mL) Dutch process unsweetened cocoa powder (see notes)
- 1 Tbsp (15 mL) packed brown sugar
- 1/4 tsp (1 mL) ground cinnamon
- pinch of cayenne pepper
- pinch of sea salt
- 1 tsp (5 mL) vanilla extract
- cinnamon sticks, optional
Instructions
- Combine milk and black beans in blender and process until smooth.
- Transfer to medium saucepan and whisk in chocolate chips, cocoa, brown sugar, cinnamon, cayenne, and sea salt.
- Heat pan on low-medium, whisk until the chocolate chips have completely melted and the temperature is very warm, but not boiling.
- Remove from heat, whisk in vanilla, and adjust seasoning or texture as desired (increase milk, spice, or sweetness).
- Pour into mugs, garnish with a cinnamon stick, and enjoy!
Notes
- You can also use white kidney beans instead of black beans.
- Create a hot or chilled mocha by adding coffee at a ratio of 1:1 (1 part brewed coffee: 1 part prepared cocoa).
- You can serve this cocoa chilled or reheat as needed.
- Dutch process cocoa is used in this recipe for a smoother, less acidic cocoa flavour. It also dissolves easier in liquid. A common brand found in Canadian grocery stores is Fry’s Premium Cocoa. Regular unsweetened cocoa can be used as a substitute, but there will be a slight bitterness to the cocoa, and it may clump slightly when mixing into the liquid. Add to the blender step to prevent clumping.
Nutrition
Serving Size: 0.5cup (125 mL) | Calories: 160 | Total Fat: 6g | Saturated Fat: 3g | Carbohydrate: 23g | Fibre: 4g | Sugars: 15g | Protein: 7g | Cholesterol: 5mg | Sodium: 85mg | Potassium: 350mg | Iron: 1mg