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Mesquite hemp cocoa

Mesquite hemp cocoa

I love mesquite flour.  Maybe you knew that already? I’ve written and tweeted about it obsessively often.

Mesquite flour is ground from the pod that drops from the tree or bush.  It’s high in fiber (5g in 2 tablespoons) with a unique, slightly sweet and spicy flavor that varies depending on where it’s harvested.  Along with tasting great and offering a nutritional boost, mesquite flour enhances the crust of gluten free breads.  Argentine mesquite flour from Casa de Fruta is my favorite.  It’s warm and cinnamon/toffeeish tasting, so it’s a very pleasant flour to use in gluten free baking.

Did you know that mesquite flour can also be used a replacement for cocoa in hot drinks?  It’s delicious. Great for boosting late day energy, too.  Because mesquite flour is naturally sweet, I didn’t add any extra sugar.  But maybe your taste buds would prefer a little extra sweetening.

Mesquite Hemp Cocoa

2 tablespoons mesquite flour

1 cup or a bit more vanilla hemp milk

Place 2 tablespoons mesquite flour in a microwave-safe cup or mug.  Add 2 tablespoons hemp milk; stir until smooth. Fill cup with rest of milk and stir.  Microwave at HIGH (100%) 1 to 1-1/2 minutes or until hot. Stir to blend.

Thanks to my friends at Victory Fabric for the awesome retro cactus fabric!

If this drink isn’t your cup of tea, check out the lovely high tea posts rounded up by Cheryl Tan from A  Tiger in the Kitchen.

Cheryl’s Cheese & Onion Sarnie at A Tiger in the Kitchen

Charissa‘s Egg Salad Tea Sandwiches with Honey Mustard, Tomatoes & Basil at Zest Bakery

Emma‘s Brown Sugar Shortbreads With Hawaiian Jam at Dreaming of Pots and Pans

Grace‘s Taiwanese Sandwiches at HapaMama

Karen‘s Saskatoon Berry Tartlets at GeoFooding

Linda‘s Singapore-Style Ginger Tea & Kaya (Coconut Jam) Toast at Spicebox Travels

Lisa‘s Little Lemon Meringue Tarts at Monday Morning Cooking Club

Mai‘s Cougar Gold & Shallot Shortbread at Cooking in The Fruit Bowl

Patrick‘s Welsh Rarebit at Patrick G. Lee

Rashda‘s Spiced Chickpea & Sweet Potato Tidbits at Hot Curries & Cold Beer

Rebecca‘s Millionaire’s Shortbread at Grongar Blog

Steff‘s Lemon-Lime Shortbread Cookies at The Kitchen Trials

– Linda  Bookmark and Share

About Free Range Cookies

Hi, I'm Linda. Welcome to Free Range Cookies, a St. Louis food blog with focus on gluten free baking and recipe development. Have a question or comment? Contact me at freerangecookies (at) gmail (dot) com.

15 responses »

  1. Wow, I think this is the most innovative #Letslunch recipe this round!

  2. Pingback: Tea and Infamy (with a Side of Kaya Toast) | spicebox travels

  3. Pingback: Mesquite hemp cocoa « Free Range Cookies Blog | The Hemp Network News

  4. This is awesome! I don’t know much about mesquite flour, so this was a great lesson. This looks delicious!

  5. Linda,

    This sounds very intriguing. I know what mesquite flour tastes like but how would you describe the flavor of hemp milk and what lead you to select this combination???


    • I used hemp milk because that’s what I had on hand. There’s a richness and depth of flavor in hemp that isn’t present in other non-dairy beverages. Besides giving a great result in gluten free baked goods, hemp milk also has a cleaner label, making it friendly to celiac customers who often have more than one food sensitivity.

  6. Pingback: High Tea | Patrick G. Lee

  7. Pingback: Rich tea in October « GrongarBlog

  8. Wow! I’ve never even heard of Mesquite flour. Dying to try this! Thanks for the great post.

  9. I am fascinated that this flour could substitute for sugar, how great is that? Does it work like that for a lot of baked goods too? I’ve never worked with it, but now you’ve made me want to order it or find it asap. Wonderful post! Sorry I was SO late this time- too many glitches – but finally got there. Thanks for such a unique idea!

    • Until now, I’ve only used mesquite flour in combination with other gluten free flours for breads and cookies.
      I wouldn’t say mesquite is a sub for sugar, but it does have a lot of natural sweetness. My next experiment – using almond meal and mesquite flour in a lowish carb cookie.

  10. Good morning Linda

    Once again this is a fascinating application for mesquite. Actually mesquite flour is about 40-45 % sucrose. This is natural, no sugar was added so this helps make things sweet.


  11. Pingback: Zest Bakery & Deli » Blog Archive » egg salad tea sandwiches and our first high tea service

  12. Very interesting indeed! What an interesting spin on high tea. Very out-of-the-box! Will have to look into this (and we are big fans of hemp milk too).


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