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 |
