Colombian-Style Hot Chocolate (Chocolate Caliente)

This post is also available in Spanish

Colombian Hot Chocolate

Chocolate Santafereño is popular all around Colombia, especially in Bogotá, the countries capital. Hot chocolate is a staple in almost every Colombian home. In my family, as good “paisas”, we drink this hot chocolate at breakfast with arepa and cheese and sometimes as a “merienda”, an evening snack with Colombian pastries or bread and cheese. If you would like to make Chocolate Santafereño as we do in Colombia,  you’ll need two  old-fashioned Colombian kitchen gadgets, which you can get at my store. 

A  “chocolatera” and a “bolinillo” (or molinillo).  Have fun!

Receta Chocolate Colombiano



(4 servings)

  • 4 ½ cups whole milk
  • 2 ½ tablespoons sugar or to your taste
  • ¼ teaspoon ground cinnamon
  • 5 ounces sweet chocolate, chopped
  • Colombian Hot Chocolate

Receta de chocolate caliente


  1. Heat the milk in a saucepan on medium heat to just below the simmering point, add the chocolate. When the chocolate is melted, add the sugar and cinnamon.
  2. Whisk vigorously or transfer to a blender. Reheat gently and serve immediately.
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  1. says

    Hi Erica, can I use cocoa powder + sugar instead? I wanna try this recipe and I have some cocoa powder but not sweet chocolate on hand. Thanks.

  2. Enoch says

    I discovered this website yesterday and I am excited since I love Colombian people and their food. I learned how to make Colombian hot chocolate from a Colombian baker in NY and it is awesome! Looking forward to receiving more of your newsletters. BTW I already have the molinillo and the bars of LUKER. The best one is the sugar-free one so you can adjust the sweetnes.

  3. gil says

    Cinnamon love, but the difference of adding a bit of nutmeg as well…. becomes ADORE… and very paisa!!!! pues!!!

  4. sparky says

    You put the cheese into the cup of hot chocolate. I’m surprised this important detail was missed in the recipe. It’s the best part to spoon out the melting cheese as you enjoy sipping the hot chocolate.

  5. Don says

    I believe that using a blender for the hot chocolate takes away from the home made process. Back in Colombia, we place the milk, chopeed chocolate and sugar in the chocolatera. Using the molinillo, we the chocolate was pressed and eventually desolved in the milk. I guess it just depends on which part of Colombia you are form. Coming from a humble (poor for those of you that think you are better than me) home, I guess that the true way to make chocolate, is with the cholatera and molinillo, not a blender

    • Erica says

      Don- Use the blender if you don’t have a chocolatera and molinillo . In the USA not everyone has one! Does not matter if you are rich or poor :)

  6. says

    I was taught by my mother’s sewing circle that I have to let the milk boil up three times before it could be ready… makes for REALLY hot, hot chocolate. Mmmm, with a little queso campesino melted inside!

    • Erika says

      That is so funny! My Colombian husband says his grandmother boiled the chocolate 4 times! I have wondered if this was because the milk might not have been pasteurised back then. And as for the blender vs. molinillo, I find that the molinillo cannot produce the same amount of “espuma” as the blender. Also, I have knocked over the “olleta” too many times on the stove!

  7. ruthy says

    Hey hun can I use some semi sweet chocolate chips it looks delicious but it is all I have at the moment?


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