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My introduction to chocolate came from the source; the real deal Nicaraguan Cacao Refresco made from raw CACAO. It’s a refreshing, bold drink made of roasted chocolate beans (not that processed cocoa stuff), fresh cinnamon, vanilla and white rice (for thickness and body).

What is Cacao?

Cacao beans/seeds are derived from a small tropical American evergreen tree, from which cocoa, cocoa butter, and chocolate are made. These trees are popular in humid climates around the world, but in Nicaragua cacao plays an important part in international trade and nutrition.

Cacao is processed in multiple ways, however this Nicaraguan drink recipe is not processed. It’s consumed raw to maintain it’s nutritional value. While I love this drink for it’s oh so refreshing taste, the raw cacao seeds are packed with flavonoids. These nutrients help lower blood pressure, improve blood flow to the brain and heart, and aid in preventing blood clots. Not to mention, since this drink is also made with rice, it also provides plenty of fiber to aid in stomach digestion. But enough of the science, let’s get to the good stuff – how it’s made!

How to Make Refresco de Cacao

Nicaraguan Cacao is prepared by roasting raw cacao seeds until their color changes from deep red to brownish-black. Since raw cacao seeds are hard to locate in certain states and cities, I made this recipe using raw cacao nibs. Below I linked my favorite brands.

Cacao nibs are small pieces of crushed cacao beans. They are harvested, then fermented and cracked to produce small, dark bits.

Roasted cacao has the most amazing smell, so if you start smelling bitter sweet chocolate aromas throughout your kitchen – you’re doing it right!

Once the cacao nibs are roasted, they are added to a blender along with white rice that is soaked overnight. It’s important to soak the rice overnight because it gives the drink great body, while also being tender enough to blend.

the importance of roasting cacao beans for Nicaraguense Cacao

Where to Find Quality Cacao & Spices

For maximum flavor I always recommend using high-quality ingredients, especially in this recipe. I splurge a little extra money on our star ingredients (cacao and cinnamon) because it makes all the difference. Here are my favorite brands:

Raw Cacao Nibs: https://amzn.to/3qfljhh
Raw Cacao Beans: https://amzn.to/3e7e0G4
Rich Saigon Cinnamon Sticks: https://amzn.to/32XPKTh
Rich Saigon Cinnamon Powder: https://amzn.to/3qLurwf

Tips and Tricks

to make Nicaraguense Cacao you must strain the blended liquid.

Once the base ingredients are blended, it’s time to strain them until they achieve – no frills lusciousness. If you’re wondering what I mean by that, the objective is to strain the mixture and remove any excess shells or pulp.

The final product should resemble a thick paste of pure cacao and cinnamon.

This paste is then added back into the blender and mixed with milk, sugar and vanilla extract. Take the liberty to adjust the sweetness and chocolate flavor to your desired taste. Either add more milk or less sugar. Serve with ice or chilled alone and ENJOY!