Guatemalan Hot Chocolate

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There is a difference between hot cocoa and hot chocolate, the terms are often used interchangeably, but technically they are as different as Milk Chocolate and bittersweet chocolate. Hot cocoa is made from cocoa powder, which is chocolate pressed free of all its richness, meaning the fat of cocoa butter. Hot chocolate is made from chocolate bars melted into cream. It is a rich decadent drink.

The original hot cocoa recipe was a mixture of ground cocoa beans, water, wine, and peppers. It didn’t take long for Spaniards to begin heating the mixture and sweetening it with sugar. After being introduced in England, milk was added to the after dinner treat.

I enjoy hot chocolate with a little bit of hot peppers. You can add red pepper flakes, or cayenne pepper.

Helga

Guatemalan Hot Chocolate

Serves 2

Ingredients:
1 chocolate tablet, broken up into pieces ( ½ lb)
2 cups of milk
½ cinnamon stick
Pepper flakes (optional)

Preparation:

1. Add milk, chocolate tablet pieces and cinnamon to a small pot. Let the milk come to a boil over medium high heat.
2. Once it is boiling lower the heat to low and stir until the chocolate has dissolved, scraping the bottom of the pot.
3. If you are going to add pepper flakes or cayenne pepper, add some now and let it simmer for about 3 min.

Serve immediately.

Note: You can find Guatemalan Hot Chocolate online at Choco Museo.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)