BRYANNA’S PERUVIAN-STYLE HOT CHOCOLATE WITH OATS
Servings: 2 Revised Oct. 26, 2013
This is my version of a Peruvian hot chocolate recipe made with oatmeal. The original recipe called for bar chocolate and evaporated milk (ubiquitous in South America). But the oats make such a rich, thick drink that is much lower in fat (and less expensive), and the cocoa tastes as luxurious as chocolate. PS: I keep a jar of homemade oat flour in a jar at all times so that I can make this at a moment's notice.
NOTE: you can cut the recipe in half if it's just for you, or double it for a group.
2 cups nondairy milk of choice (commercial almond milk beverage is good in this)
2 Tbsp oat flour (for Oat Flour, grind rolled oats to a powder in a dry blender or clean, dry electric coffee/spice grinder)
6 to 8 tsp unsweetened, organic fair trade cocoa powder
6 to 8 tsp brown sugar, packed
North American Traditional:
1 tsp pure vanilla extract (or you could use 1/2 tsp pure peppermint or almond extract instead)
South American Traditional:
1/8 tsp cinnamon
2 pinches grated nutmeg
In addition to the cinnamon and nutmeg, add a drop of pure almond extract and a pinch of cayenne pepper.
Mix the first 4 ingredients together in your blender at high speed until VERY smooth and a bit frothy. Strain the mixture through a fine tea strainer to remove any large particles of oats, pressing with the back of a spoon after it’s all run through.
In a microwave-safe bowl or pitcher (with room to froth up) in the microwave on 100% power for 3 minutes, or until very hot, thickened and frothy on top. (ALTERNATE METHOD: Heat the mixture gently in a small sauce pan over medium heat until hot and thickened, stirring frequently.)
Stir in your chosen Additions (or sprinkle on top), pour into 2 large mugs, and serve immediately.