If you enjoy thick, unctuous hot chocolate, this recipe is for you. If you are lactose intolerant, however, you may want to try something different like this, this recipe is made with 3 different types of milk. It is drinkable decadence. The spices tinkle your nose as you taste them and the texture of this drink forces you to enjoy it very slowly, small sips only. I had it for breakfast, along with the butter bread from the same country and that was enough to make my day a very productive, enjoyable one.
Chocolat chaud antillais, Creole hot chocolate
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| Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Total time | 20 minutes |
| Meal type | Beverage |
Ingredients
- 4 cups 2% milk (1 liter)
- 2 cinnamon sticks
- - Zest of one lime
- 1 vanilla pod
- 3 tablespoons dark chocolate (or more depending on taste)
- 1 can sweetened condensed milk
- 1 can evaporated milk
- - Cornstarch (1 tablespoon or more, depending on the thickness wanted
Directions
| 1. | Heat the 2% milk with the evaporated milk, cinnamon, lemon zest, vanilla. Do not boil. |
| 2. | The milk needs to absorb the flavors from the spices very slowly. |
| 3. | Then add the chocolate mixed with a little bit of that hot milk |
| 4. | Simmer for 10 minutes without letting the preparation boil. |
| 5. | Add the sweetened condensed milk to taste. Half a can should be enough. It is better to add less of it at first, as you can always add a few more tablespoons later for a sweeter taste |
| 6. | Simmer for another 10 minutes. |
| 7. | Dissolve the cornstarch in a little cold water and add to the mixture. After a few minutes, the chocolate should thicken slightly |
| 8. | Turn off the heat, it’s ready |
