Chickpea Flour Cocoa with Cinnamon
A rich, earthy Moroccan-style warm drink made with roasted chickpea flour, unsweetened cocoa, and warm spices. The chickpea flour adds a subtle nutty depth and creamy body without dairy, while cinnamon and ginger provide warmth. This comforting beverage is naturally gluten-free and can be enjoyed as a breakfast drink or evening treat.
- Prep
- 5 min
- Cook
- 8 min
- Wait
- 3 min
- Total
- 16 min
- Makes
- 2 servings (about 1 cup each)
Steps
Before you start
- Use quality unsweetened cocoa powder for the best flavor
- Have all ingredients measured and ready
- Use whole milk or milk alternative warmed to about 160°F (70°C) for the smoothest texture
Combine dry ingredients
- In a small heavy-bottomed saucepan (2-quart/2-liter), whisk together the chickpea flour, cocoa powder, cinnamon, ground ginger (if using), and a pinch of salt.
- Whisk well to break up any lumps and distribute the ingredients evenly.
+ Show details− Hide details
Ready when: All ingredients are fully combined and no lumps remain
Tip: Sifting the cocoa powder and chickpea flour together before adding to the saucepan prevents clumping.
Toast the flour mixture
- Place the saucepan over medium-low heat and stir constantly for 2–3 minutes.
- You'll smell the mixture become fragrant and slightly nutty as the chickpea flour toasts.
- Do not let it burn—keep the heat moderate and stir continuously.
+ Show details− Hide details
Ready when: Mixture is fragrant and deepens slightly in color
Tip: Toasting the chickpea flour reduces a raw, starchy taste and deepens the drink's flavor—don't skip this step.
Add honey and whisk
- Reduce heat to low.
- Add the honey (or sugar) and whisk it into the dry mixture for about 30 seconds, stirring until combined.
- This helps prevent clumping when the milk is added.
+ Show details− Hide details
Ready when: Honey is fully incorporated and paste-like
Tip: Using honey adds depth and helps bind the dry ingredients before the liquid is introduced.
Pour in warm milk slowlyOven 160°F / 70°C
- Warm the milk to about 160°F (70°C) before beginning.
- With the heat on low, slowly add the warm milk to the saucepan in three additions, whisking vigorously after each addition.
- Add about ½ cup (120 ml) of milk, whisk until smooth, then repeat.
- This gradual method prevents lumps from forming.
+ Show details− Hide details
Ready when: Milk is fully incorporated and mixture is smooth without lumps
Tip: Adding milk slowly and whisking constantly ensures a silky, lump-free drink. Cold milk can cause seizing.
Simmer and thicken
- Increase the heat to medium-low and simmer the mixture for 3–4 minutes, stirring often.
- The drink will gradually thicken and deepen in color.
- It should reach a warm, pourable consistency that lightly coats the back of a spoon.
+ Show details− Hide details
Ready when: Mixture coats the back of a spoon lightly and is steaming
Tip: Stir frequently to prevent sticking and to encourage even thickening. The drink should not boil—keep the heat moderate.
Finish and strain (optional)
- Remove from heat.
- Stir in vanilla extract if desired.
- For a silkier drink, pour through a fine-mesh strainer into serving cups to remove any fine particles, then divide between two cups.
- Serve immediately while hot.
+ Show details− Hide details
Ready when: Drink is poured into cups and ready to serve
Tip: Straining is optional but creates a luxuriously smooth mouthfeel. If skipping, whisk once more before pouring to redistribute any settled particles.
Good to know
Tips
- Roasted chickpea flour (sometimes labeled toasted chickpea flour) is essential for the best flavor; raw chickpea flour will taste starchy and flat.
- For a more dessert-like drink, add a splash of chocolate extract or a few grated squares of dark chocolate to the milk before whisking it in.
- This drink pairs beautifully with a date biscuit, almond pastry, or shortbread cookie in the Moroccan tradition.
- Cold chickpea flour cocoa: Chill the prepared drink completely, then serve over ice with a touch of extra milk. It becomes a thick, spoonable elixir—almost like a chocolate mousse.
Storage & reheating
Store any leftover drink in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, whisking often, or warm in the microwave in 30-second intervals, stirring between each. The drink will thicken as it cools; add a splash of warm milk when reheating to restore its pourable consistency.
Substitutions
- whole milk (or unsweetened almond or oat milk) → Oat milk, almond milk, or coconut milk. Use unsweetened varieties for better control over sweetness. Oat milk creates the creamiest texture; coconut milk adds richness but a distinct flavor.
- honey or cane sugar → Agave nectar, maple syrup, or brown sugar (use 1.5 teaspoons brown sugar or 1 tablespoon agave). Adjust sweetness to taste. Liquid sweeteners integrate more smoothly than granulated sugar.
- roasted chickpea flour → Lentil flour or finely ground roasted barley flour (use same amount). Lentil flour is milder and slightly less nutty; barley adds a grainy warmth but is not gluten-free.
- ground cinnamon → A blend of cinnamon and a tiny pinch of nutmeg or allspice. This creates a more complex Moroccan spice profile. Use ¼ teaspoon nutmeg to ½ teaspoon cinnamon.
