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

Serves: 4


  • 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.