Name: Raw Hot Chocolate
Total time: PLACEHOLDER
Ingredients: ½ vanilla bean; 2½ cups dairy or plant-based milk; 3 pitted dates; ½ cup cacao nibs

Why This Recipe Works

Inspired by hot cacao beverages enjoyed by ancient Mayan society, we wanted to make a decadent-tasting hot chocolate that used no added processed sugar at all. We infused our beverage with chocolaty flavor by blooming cacao nibs in milk alongside vanilla beans, whose floral and aromatic notes nicely complemented the complexity of the cacao. To give our drink some unrefined sweetness, we added pitted dates to our simmered mixture, which allowed the dates to soften enough for blending while imparting a honeyed and fruity flavor. After simmering, we blended the still-warm mixture and strained it to remove distracting particulates for smooth sipping. We took care to strain the mixture gently and avoided pressing on the solids, as this resulted in a slightly bitter drink. Our hot chocolate was delectably rich without being overwhelmingly sweet.

Instructions

Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out seeds. Bring vanilla seeds and bean, milk, dates, and cacao nibs to simmer over medium-high heat in medium saucepan and cook, stirring occasionally, until dates soften and flavors meld, about 5 minutes.

Carefully transfer cacao mixture to blender and process until smooth, about 1 minute. Strain mixture through fine-mesh strainer into serving mugs, discarding solids. Serve.