History of Cacao Drink
The Nicaraguan Cacao Drink has been tasted for a long time ago. No one in Nicaragua can’t resist to this cold and delicious Drink. Statistics have shown this is the most popular and delicious ones from People from Nicaragua.
Upon the arrival of the Spaniards in tropical America, foreigners managed to observe how the Indians had a black drink and noticed that they liked it a lot.
Because of this they became addicted to that drink and took it to the Iberica peninsula. The time has passed and the cacao has been recognized to the rest of the old continent. We also noticed that it has been spread among the upper classes and eventually became popular. Costa Rica, for example, is one of the countries that know about Cacao Drink
This Nicaraguan Cacao Drink was later called chocolate and made by cacao and sugar and in some cases added milk.
At the local level, the cacao product was and is processed with corn to make different types of soft drinks, such as pinolillo, and tiste. Cacao has also been used with sugar to make sweets, but without exploiting it in all the dimension that has a quality of this product.
- 3 liters of milk
- Half a pound of the cacao seed
- Half a cup of white rice
- Cinnamon to taste
- Clove to taste
- Sugar to taste
- Roast Cacao seeds ( you should roast the seeds well on both sides but trying not to burn them)
- When the cacao is ready, add cinnamon, cloves and rice which must be soaked beforehand and all these ingredients should be sent to grind finely.
- Prepare the drink, you must use some cacao already ground and add sugar, milk, and a little vanilla if you like, this stirs it well and it will be ready.