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–+ servings
pocillo de chocolate caliente especiado, con specias y pastillas de chocolate alrededor del pocillo

Spiced Hot Chocolate

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.
5 from 1 vote
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Cook Time 20 minutes
Total Time 20 minutes
Course Drinks
Cuisine Colombian
Servings 2 cups of 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

  1. Use more water and less milk if you want less thick hot chocolate.
  2. Cocoa powder and sugar is a good substitute for the chocolate bars used in Colombia. Add more sugar for a sweeter hot chocolate. 
  3. 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. 
 
 
Keyword colombian chocolate caliente, colombian hot chocolate, spiced hot chocolate
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