A Better Hot Chocolate Recipe

It’s chilly out and you’re debating on Swiss Miss or an amazing hot chocolate recipe. You remember reading this post and stop all thoughts of taking a short cut. Agreeing that an extra 5 minutes is definitely worth the amazingness that could hit your taste buds instead. Because there is a better hot chocolate recipe, and its called Colombian Chocolate *pronounced cho-ko-latte*. A rich, foamy chocolate drink commonly consumed in the morning with breakfast, but never turned down day or night.

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Growing up in in South Florida, my taste buds had access to this other worldly delight from a young age. However, my greedy self hadn’t ever paid attention to how it was made until my late 20’s. I’m not sure what I expected. Surely some complicated song and dance, possibly a bit of magic. But no. Just a few simple ingredients, 5 minutes, and BOOM. Some of the best hot chocolate I’ve ever have. Some of the best hot chocolate you’ll ever have. And I’d dare to say, the best hot chocolate recipe around town.

Stovetop Hot Chocolate

5 from 3 votes

Recipe by Susanna Grace Course: Breakfast, DrinkCuisine: ColombianDifficulty: Easy

Servings

1

servings

Prep time

1

minute

Cooking time

5

minutes

Calories

182

kcal

Total time

6

minutes

Colombian Hot Chocolate is an experience. Nothing like the powdery packets. It’s rich and creamy and slightly frothy without any unnecessary additives. Best part? You’ll have a mug of delicious ready in under 10. Many Central and South American countries make similar hot chocolate drinks!

Ingredients

• 3/4 cup 3/4 Milk

• 1/4 cup 1/4 Water

• 1 square 1 Chocolate – Such as Luker, SOL, or Corona

• 1 ts 1 Sugar

• 1 pinch 1 Salt

• Optional pinch Optional Cayenne

• Optional pinch Optional Cinnamon

Directions

• Pour milk and water into a medium size pot, or a traditional chocolatera, and turn to medium high heat.
• When milk starts to steam and small bubbles form around the edge, stir in sugar and optional spices.
• Next, add 1 square of chocolate and stir continuously. You will notice the chocolate melt quickly turning the milk brown.
• Once the square is dissolved you can whisk vigorously, use an immersion blender, or use a traditional molinillo to froth the milk. While you are free to skip this step… who doesn’t like a good froth?!

Recipe Video

Notes

• I enjoy whole milk. However, any milk or milk substitute can be used. I prefer the ratio of milk and water I noted above, however, you leave the water out! Definitely experiment with this recipe as a guideline. I’m thinking a hint of mint would be a wonderful winter treat.
• Sugar is left to personal taste. If I serve over marshmallows I leave the sugar out! Start with 1 ts and go from there. It’s always easy to add more if needed. Sugar substitutes also work perfectly fine.
• Marshmallow Tip: Place them in my mug first so that every bit of chocolatey goodness melts them to pure perfection. Trying to cram them on top of a hot liquid has never worked well for me.
• Many areas of Colombia add a hunk of cheese to the bottoms of a mug before adding the chocolate. The salty flavor of the mozzarella is an incredible compliment to the dark, creamy chocolate. However, I don’t normally have fresh mozzarella laying around, and substitute a pinch of salt in its place. Pure magic. What a difference a bit of salt makes.
• While cinnamon is kid friendly, cayenne is typically not. On an extra cold winter night, I enjoy a dash of cayenne as the heat pairs beautifully with salt and cinnamon. Both are totally optional! But you won’t know until you know. So give it a try!
• Please note the nutritional information below was calculated using a calculator designed by: Verywell Fit. This information is accurate to the best of my knowledge, but should not be taken as medical advice 🙂 

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Serve It Up

This cup of goodness is so versatile. Easy to dress up or down. Doused in marshmallow, dabs of Cool Whip, poured over vanilla ice cream, or consumed traditionally with a hunk of fresh mozzarella. It pairs perfectly with any breakfast, serves as a toasty afternoon warm up, and hits the spot as an after dinner sweet treat.

Most commonly, chocolate is consumed in the mornings or afternoons along with a bread item of sorts, such as an arepa, pandebono, or almojábana. I’m crazed about pandebonos and almojábanas…they’re both on my list to learn how to make. Think pillowy clouds of cheese bread, slightly sweet and piping hot inside. Firm on the outside, soft on the inside. One dunk into this hot chocolate and I swear, the literal heavens part and angles start singing.

I Own This One!

Imusa Aluminum Hot Chocolate Pitcher (Chocolatera) 2Qt. Bundled with a Wooden Chocolate Mixer - Molinillo 14" 1-Goya Foods Luker Chocolate (Amargo), 8.8 - Ounce

$34.95

Although I bought mine piece by piece, this is an entire set! Including the chocolate you'll need to make your hot cocoa dreams a reality. Might I add... the perfect gift for the foodie in your life who probably already has everything that's under $100.

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06/04/2023 04:02 am GMT

Thankfully, the neighborhood I live in is just a 5 minute drive from Manolo’s Latin Bakery here in Charlotte. I was over the moon to discover that they whip up a handful of Colombian baked goods daily. Including my favorites- the pandebono and almojábana. Don’t have access to a Central or South American bakery of sorts? I’ve paired this hot chocolate recipe with a humble piece of buttered toast or fresh baked cookies. Equally as divine.

I’d love to know if you give this a try! And what your favorite hot chocolate flavor combinations are. Inspiration can strike from anywhere, and I live to try combos that come recommended. Go ahead and drop a comment down below!

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Hugs, because handshakes are awkward~