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Peanut chocolate: recipe illustration
Breakfast

Peanut chocolate

A hot, creamy drink made from toasted peanuts and cocoa, served at breakfast or snack time in Equatorial Guinea. It is thick, slightly grainy and very comforting.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Dry-toast the peanuts in a pan over medium heat for 5 to 6 minutes, stirring, until golden and smelling of hazelnut.
  2. Let them cool, then blend finely in a blender until you have a slightly grainy paste or fine powder.
  3. In a saucepan, mix the peanut powder, cocoa, sugar and pinch of salt with a little cold milk to form a smooth paste without lumps.
  4. Gradually whisk in the rest of the milk, then place the pan over low heat.
  5. Heat gently, stirring regularly for 15 minutes without letting it boil, until the drink lightly coats the spoon.
  6. Flavour with vanilla, add cinnamon if using, and serve very hot in cups.

Variations and tips

Dairy-free version. Replace the milk with coconut milk for a more fragrant drink that is lactose-free.

Using what's available here. Replace the fresh peanuts with unsweetened peanut butter, thinned into the hot milk.

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Original Ecomely recipe.