Colombian hot chocolate
Colombian hot chocolate is a traditional drink that is enjoyed throughout Colombia, especially during the cooler months of the year. With its rich and velvety texture, it is no wonder that this drink has become a beloved staple in Colombian cuisine. Unlike other hot chocolate recipes that are made with milk or cream, Colombian hot chocolate is known for its unique combination of cocoa powder, panela (raw cane sugar), cinnamon, and cloves. In this article, we will explore the history, ingredients, and steps needed to make a delectable cup of Colombian hot chocolate.
The history of Colombian hot chocolate can be traced back to the indigenous communities that inhabited the Andean region of Colombia. These communities were known for their love of cocoa, which they believed to have magical properties, and used it to make a range of different drinks and foods. When the Spanish arrived in Colombia in the 16th century, they brought with them new techniques for processing cocoa beans and a desire to cultivate the crop for export. Over the years, the way that cocoa was consumed in Colombia evolved, and eventually the recipe for Colombian hot chocolate was born.
One of the key ingredients in Colombian hot chocolate is panela, a raw cane sugar that is commonly used in Latin American cooking. It has a deep caramel flavor and lends a natural sweetness to the drink. Some recipes call for grated block of panela, while others use panela syrup which is convenient for dissolving. The other spices: cinnamon and cloves provide a warming element to the drink, and pairs perfectly with chocolate. The cocoa powder used in Colombian hot chocolate can vary, with some recipes calling for a mix of cacao paste and cocoa powder, while others use regular unsweetened cocoa powder.
To make Colombian hot chocolate, there are a few basic steps you need to follow. First, bring your water to a boil in a small pot. Once heated, add cinnamon and cloves, and allow it to simmer for about 5-10 minutes. This will infuse the water with the warm spicy flavors. Next, add the panela and stir until it dissolves completely. Next, add the cocoa powder and continue to stir until it dissolves into the water. Using a traditional molinillo, the hot chocolate is then whisked vigorously until a frothy texture develops. If you do not have a traditional molinillo, you can use a blender to mix it, but it will not have the same frothy and airy consistency. Once your hot chocolate has a light brown, frothy texture, remove it from the heat and pour it into individual cups.
Colombian hot chocolate is typically served with an accompaniment of bread, cheese, or buñuelos. Buñuelos are fried dough balls that have a slightly crispy exterior, yet soft inside. This savory treat is a favorite among Colombians, and is often enjoyed at breakfast, along with hot chocolate.
In conclusion, Colombian hot chocolate is a delightful way to warm up on a chilly day. Its recipe is simple, yet flavorful, with ingredients that are easy to find, making it a quick fix in a pinch. Whether enjoyed with some bread or buñuelos, Colombian hot chocolate is sure to become a new favorite.
Ingredients:
- 4 cups of whole milk
- 2 cups of water
- 8 ounces of Colombian chocolate, chopped
- 1 cinnamon stick
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- Sugar (to taste)
Directions:
- In a medium saucepan, mix the milk and water together and heat over medium heat.
- Add the chopped chocolate, cinnamon stick, vanilla extract, and ground cinnamon. Whisk constantly until the chocolate is melted and the mixture is smooth.
- Reduce the heat to low and let the mixture simmer for around 5 minutes, stirring occasionally.
- Remove the cinnamon stick and taste the hot chocolate. Add sugar to taste.
- Pour the hot chocolate into mugs and serve immediately. Optional: top with whipped cream or marshmallows. Enjoy!