Cholaca: Chocolately Coffee and Chocolate-Chipotle Breakfast Muffins
A couple of weeks ago I received a nice note from a colleague in Colorado. After telling me that she still makes my Lamb Meatballs from this blog after being introduced to the recipe by another friend, she went on to tell me about a product she’s involved with called Cholaca. Cholaca is liquid cacao, made from pure cacao, which, according to their website “is the mother of all chocolate and one of the most nutrient-rich superfoods on Earth. Discovered by the early Mayans who called it “Food of the Gods”, cacao was reserved for kings and distinguished warriors.” Well that sounds intriguing, doesn’t it?Cholaca comes in a bottle like this, and on the bottle (and their website) are all sorts of instructions for how to make drinks out of it, which is primarily what it’s for.I’m not much of a hot chocolate drinker, but I liked the idea of adding a shot to my coffee. I made a lungo with my Nespresso machine, frothed up some almond milk like I always do, but added a tablespoon of the Cholaca liquid. I tasted it without sweetener (even though the Cholaca sample I was using is slightly sweetened) and found I still wanted to add stevia like I always do to my coffee. But hey, this was good and the chocolately coffee sustained me while I developed this muffin recipe.First a word about making muffins. If you use a pan with no liners, be sure to spray the pan with cooking spray first. If you use the cheap paper liners in the store, I find they stick so I spray the liners too. But I recently discovered these nonstick parchment paper liners and I’ll never use anything else!A few things about these muffins you should know. First, I only called them breakfast muffins so I could justify having chocolate for breakfast. You could easily frost them and call them cupcakes instead. Second, the chipotle powder is a nice addition – it’s not really spicy, just a background heat after you eat a bite that’s pleasantly warm. Third, I made 13 muffins out of this batter and filled the liners too full. You’ll do better to fill the liners 2/3 and you should get about 18 muffins that way. So check out the Cholaca, make some muffins, and then make a Cholaca coffee to enjoy with your muffins.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ cup superfine sugar
- Pinch salt
- ½ teaspoon chipotle chile powder, optional
- 1 cup Cholaca liquid cacao
- 2 eggs, lightly beaten
- 1 teaspoon pure vanilla extract
- 2 tablespoons extra virgin olive oil
- ¼ cup milk, half-and-half, or heavy cream
- 1 cup semisweet chocolate chips
- Combine the flour, baking powder and soda, sugar, salt, and chile powder in a large bowl and stir until mixed well. Stir together the Cholaca with the eggs, vanilla, olive oil and milk. Add the wet ingredients to the dry ingredients along with the chocolate chips and stir until combined. Portion into muffin tins, filling tins only ⅔ full, and bake at 375 degrees until a toothpick into the center comes out clean, about 15 minutes.