For breakfast, on a cold and rainy afternoon, or with bread and cheese at night: hot chocolate is popular all throughout Colombia. This variation of traditional chocolate contains warm spices such as cinnamon, ginger, allspice, and cloves, making it a perfect and comforting drink for colder days.
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Colombian Hot Chocolate
Chocolate is traditionally made with bars containing solid cocoa and sugar. It is not common to use cocoa powder. The bars are commonly dissolved in milk or milk and water, although there are also people who drink chocolate made with only water.
Two traditional utensils are used to make hot chocolate: a chocolatera, which is an aluminum pot in the shape of a vase, and a molinillo, a wooden instrument to mix the drink. Nowadays people can also use a blender to mix and obtain the characteristic little air bubbles decorating the chocolate.
Colombian Hot Chocolate with Cheese
In the whole of Colombia chocolate is popular for breakfast. Especially in the Andean region, it is also common to drink chocolate caliente in the afternoon or evening. Typically, it is served with bread and cheese. You can eat the cheese separately, or add it to your drink, allowing it to melt. Although this might seem strange, it is actually delicious. Keep in mind that Colombian fresh cheese is used, such as queso double crema or queso campesino which have a more creamy and less salty flavor.
Spiced Hot Chocolate
A variation of traditional chocolate is making spiced hot chocolate. Sometimes cinnamon and/or cloves are added. In the Pacific region, we were served fiery and gingery hot chocolate. This version goes all out, using a combination of different warm spices: cinnamon, ginger, cloves, and allspice. By using whole spices the chocolate-milk mixture gets deliciously infused with these comforting flavors while keeping its smooth texture. This hot chocolate is perfect for the holiday season and any cold day for that matter.
Ingredients
Milk use any unsweetened (plant-based) milk of your choice. I either use coconut or soy milk.
Chocolate bars in Colombia you can find bars to make chocolate with, for example from the brand Corona. If they aren’t available to you, replace them with cocoa powder and sugar.
Spices This recipe calls for cinnamon sticks, cloves, allspice, and fresh ginger. Use any spices that you like. Go Pacific by only adding fresh ginger. Go easy adding cinnamon sticks you might already have in your pantry.
Serving suggestions
- For breakfast with any dish of your choice: soft bread rolls, eggs, tamal, almojábanas
- In the afternoon or evening with any bread of your choice and slices of fresh cheese (in Colombia queso doble crema or queso campesino).
Variations
- Leave out all the spices for the most simple version of Colombian hot chocolate
- Add only slices of fresh ginger for a Pacific-style chocolate
- Cinnamon sticks are great for the easiest spiced version
- Use half water and half milk for a lighter and less thick version
You might also like
Aguapanela (Hot Colombian Sugarcane Drink)
Colombian Vegan Oatmeal Drink (Avena)
Pan Blandito (Colombian Bread Rolls)
Arepas Colombianas (Colombian Corn Cakes)
Pandebonos (Colombian Yuca Cheese Bread)
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Spiced Hot Chocolate
Equipment
- blender
- strainer
Ingredients
- 1 and 2/3 cup non-sweetened plant-based milk (I use soymilk or coconut milk)
- 1/3 cup water
- 1,5 chocolate bars to make hot chocolate (e.g. from the brand Corona; replace with 1,5 tablespoons of cocoa powder and 2 tablespoons of sugar)
- 2 slices of fresh ginger
- 2 cinnamon sticks
- 2 whole allspice
- 3 whole cloves
Instructions
- Place all ingredients in a small pot. Bring to a boil, cover with a lid, and let simmer for 15-20 minutes. Stir occasionally
- Use a strainer to filter out the spices. Use a blender to mix well, until air bubbles arise
- Divide over two cups and enjoy!
Notes
- Use more water and less milk if you want less thick hot chocolate.
- Cocoa powder and sugar is a good substitute for the chocolate bars used in Colombia. Add more sugar for a sweeter hot chocolate.
- The longer you boil the hot chocolate, the stronger the spiced flavor gets. Cooling down and reheating also intensifies the flavor. Use fewer spices or cook for a shorter period of time if you are looking for a very mild spiced flavor.