The weather has been playing ping pong lately. Warm days followed by chilly nights. I am still getting used to the weather in New Zealand. Definitely a change from the long hot and humid Florida summers. This hot chocolate recipe is one that will warm your soul on those chilly in-between nights. One of our friends, Abraham, makes this deliciously spiced hot chocolate using cacao from Bolivia, which is to die for. I always demand request a cup when we visit him and his beautiful family. And he always graciously makes some. This is his recipe, except I have used Whittaker's dark chocolate (50%) bar instead of the Bolivian cacao. You can add any dark chocolate that you prefer. Even with the substitution, it turned out to be absolutely decadent.
Yield : 3 Cups
Time : 20 Minutes
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| Bolivian Hot Chocolate |
Ingredients
80 grams of dark chocolate
1 Cup Water
Half inch Cinnamon
4 Cloves
2 Cups Whole Milk
Method
Roughly chop the chocolate
Add the cinnamon and cloves in a pot along with 1 cup of water
Heat this on very low heat. Add the chopped chocolate. You don't want to bring this to a rapid boil, just a very slow simmer.
When the chocolate has melted, add 2 cups of milk. Stir it every now and again to make sure it doesn't stick to the bottom.
Keep heating this one low heat for about 10 - 12 minutes till the milk starts to bubble.
Strain before serving.
Enjoy along with a good book!
This hot chocolate sounds very decadent. I will definitely try it out in the next couple of days. M
ReplyDeleteThanks! And do let me know how it turns out :-)
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