Peruvian Hot Chocolate
For this recipe, if you like a thicker chocolate, add 1 teaspoon cornstarch diluted in 1 tablespoon water before turning off the heat. If something lighter is preferred, add more hot water or regular milk.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 3 cups water
- 2 cinnamon sticks
- 4 cloves
- 4 oz. semisweet chocolate, chopped
- 1 can (12 oz.) evaporated milk
- ¼ cup sugar
- ½ tsp. grated nutmeg
- 2 tsp. vanilla essence
- 1 cup whipped cream
- ½ tsp. ground cinnamon
- In a heavy saucepan, bring 3 cups water, cinnamon, and cloves to a boil over high heat for 10 minutes. Add the chopped chocolate, stirring until melted. Add evaporated milk, sugar, nutmeg, and vanilla essence.
- Serve immediately with a dollop of whipped cream and a sprinkling of ground cinnamon or grated chocolate, if desired.