Ecuadorian Spiced Hot Chocolate Recipe
Share
Ingredients:
-
300g San José Chocolate (55% cacao)
-
1 liter of milk of your choice
-
2 cinnamon sticks
-
1/8 teaspoon nutmeg
-
1/8 teaspoon cayenne pepper (or to taste)
Preparation:
1. In a saucepan, bring the milk and cinnamon sticks to a boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer for 10 minutes to infuse the flavors
.
2. Turn off the heat, remove the cinnamon sticks, and strain the milk if needed.
3. Add the chopped chocolate (or chocolate discs) to the hot milk, stirring continuously until fully melted. If needed, you can turn the heat back on to low to help the chocolate melt completely.
4. Season with nutmeg and cayenne pepper, stirring well to combine.
5. The more you whisk, the thicker and creamier the chocolate will become.
6. Serve hot and enjoy! For an extra indulgence, top it with a sprinkle of ceremonial-grade cacao INKAKAW
1 comment
in regard to Ecuadorian Hot chocolate recipe on this site, does not say how much milk to add. Could you kindly let me know how much milk to add and also Ishpingo is that something I can find locally in Minneapolis? or do you know where I can find some?