Mexican cacao, rice and amaranth drink

Mexican cacao, rice and amaranth drink

By
From
Green Kitchen Travels
Serves
2

We had a drink similar to this in a tiny restaurant along the Yucatán coastline in Mexico. It is an ice-cold and fresh version of hot chocolate, with a hint of sweetness from the rice milk and cinnamon, softness and protein from the amaranth and a little bitterness from the cacao. It is super simple to make and the perfect drink on warm days or as a quick energy boost. You can buy puffed amaranth in health food stores and some large supermarkets.

Ingredients

Quantity Ingredient
500ml unsweetened rice milk
or 500ml milk of your choice
3 tablespoons puffed amaranth
2 teaspoons organic cacao powder, plus extra for sprinkling
or 2 teaspoons organic cocoa powder, plus extra for sprinkling
1/2 teaspoon ground cinnamon
4 ice cubes

Method

  1. Place all the ingredients in a blender and mix on high speed until smooth. Pour into two bowls or large glasses. Sprinkle with puffed amaranth and serve immediately.
Tags:
Green
Kitchen
Travels
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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