Chocolate de Maní (Dominican Peanut Milk)

Chocolate de Maní is a Dominican peanut drink that actually doesn’t have any chocolate at all! Roasted peanuts are blended into milk until smooth and simmered with warming spices for a comforting beverage.

This Chocolate de Maní comes from the Dominican Republic and reminds me of Peanut Punch from surrounding Caribbean countries. We were on the very edge of the coastal winter storm that hit the eastern United States last week and this was the perfect way to warm up from the chilly temperatures outside. It is also a great alternative to hot chocolate for those like my husband who aren’t particularly a fan. The name Chocolate in the title only refers to this being a warm drink. There is no actual cocoa to be found.

This recipe comes from Simple by Clara and is a favorite for her family (she has the Spanish version here). It comes together in less than 15 minutes with only a handful of ingredients. Roasted peanuts are blended with milk until smooth, combined with cinnamon and cloves, and simmered until heated through. Finish with a sprinkling of freshly grated nutmeg. It took a few whirls in the blender to combine the peanuts completely. If you want a completely smooth drink, strain the mixture before serving.

Avoiding dairy? The milk can easily be substituted with almond or rice milk. I added about 1/2 cup granulated sugar, but adjust with less or more as needed.

Looking for more recipes with peanuts? Try Virginia Peanut Soup, Gambian Spinach with Peanut Sauce, and Pan Sip Nueng Sai Kai (Thai Steamed Dumplings with Chicken-Peanut Filling).

Chocolate de Maní (Dominican Peanut Milk) Recipe

Chocolate de Maní (Dominican Peanut Milk)
Adapted from Simple by Clara
Serves 3

3/4 cup unsalted roasted peanuts
4 cups milk
Pinch salt
1/2 cup granulated sugar
1 cinnamon stick
3 cloves
Freshly grated nutmeg for garnish

 

In a blender, combine the peanuts, milk, and salt. Blend until incorporated and smooth.

Transfer the mixture to a medium saucepan and add the sugar, cinnamon, and cloves. Bring to a boil, then reduce heat to a low simmer. Cook for 10 minutes, stirring often.

Remove the cinnamon and cloves and strain if desired. Serve immediately topped with freshly grated nutmeg.