A nutrient rich drink for all seasons. It can as simply be converted into your breakfast porridge when you need it. Add some nuts and dried fruits and you have a meal.
What you'll need
Whisk
Saucepan
Ingredients
Makes 1 cup of 180ml
Finely chopped Cacao - 10-15g (2-3 triangles of the 40g cacao tablet)
1 tbsp ragi flour
1 tsp raw sugar or jaggery
Water - 180ml or 1 full cup + 45ml or 1/4 cup
We recommend finely chopping the cacao. In warmer climates, break the cacao directly in the saucepan and stir lightly till it is well combined.
Instructions
Start by chopping the cacao.
Add the ragi flour to a bowl. Pour 1/4th cup of water into the bowl and mix to form a slurry.
Take a saucepan and add 1 cup of water to it. Bring it to a boil.
Once boiling, lower the heat and slowly add the slurry to the water in a steady stream. Mix thoroughly using a whisk till they are well combined.
Cook for 10-15 till the raw smell goes away. Keep whisking slowly.
Once cooked, turn off the heat and add the sugar and cacao. Mix well using a whisk.
Pour into a cup. Slurp it slowly. Turn it into a breakfast bowl by adding some bananas and nuts.
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