This hot chocolate 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 this hot chocolate 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!
Ingredients
(4 servings)
4 ½ cups whole milk
2 ½ tablespoons sugar or to your taste
¼ teaspoon ground cinnamon
5 ounces sweet chocolate, chopped
Directions
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.
{ 25 comments… read them below or add one }
Erica, I love hot chocolate. Especiallly to dip churros into. What kind of chocolate do you use? A specific brand?
Hi Diana,
I use “Chocolate Luker” it is from Colombia, if I don’t have that one I use Goya.
Yum… I love hot chocolate and the addition of cinnamon is so fabulous! I think I will have to whip some of this up this weekend!
oh wow this looks divine, i want one now
This looks really delicious for those toasty cold evenings coming up. I love the cinnamon addition.
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.
Yum! Chocolate and cinnamon! Looks so rich, Id love that for my breakfast right now!
Hi kenny,
Yes, you can use cocoa powder.
Who doesn’t love a good hot chocolate? MMMMMMMM,…
oh yum, cinnamon and chocolate is the perfect combo!
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.
I just had hot chocolate and home made buñuelos for breakfast
Yummy!!
Thank you all for the comments!
A nice heart-warming drink!
Angie’s Recipes
I’ll have to look for that at the Mexican store. By the way, I left you a tasty award on my blog
I could use a cup of this delicious hot chocolate right about now. Thanks for the recipe!
wow that looks good.
Thank you all for visiting and leaving a comment!
I love hot chocolate specially with cinnamon, and loved the new site by the way.
Cinnamon love, but the difference of adding a bit of nutmeg as well…. becomes ADORE… and very paisa!!!! pues!!!
do you like hot chocolat ? i like so much
this is just the best
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.
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
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
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!