Where our founder grew up, hot chocolate is made from real chocolate melted into milk, not from powder. It is thick, simple, and ready in ten minutes.
Serves: 2 · Preparation: 5 minutes · Cooking: 5–8 minutes
Ingredients
- 400 g whole milk
- 100 g 71% bean-to-bar dark chocolate, finely chopped
- 1 small cinnamon stick (optional)
- 1 small pinch of salt
Method
- Warm the milk. Pour the milk into a small saucepan. Add the cinnamon stick if using. Heat over medium-low heat until steaming, but do not let it boil vigorously.
- Melt the chocolate. Add the chopped chocolate and the salt. Whisk until completely melted and smooth.
- Adjust the sweetness. Taste it. Add sugar or panela if needed, depending on the sweetness and flavour of your chocolate.
- Finish and serve. Remove the cinnamon stick. Whisk vigorously or use a milk frother for a smooth, slightly foamy texture. Serve immediately.
Regional variations
- Venezuelan-inspired: whole milk, dark chocolate, a pinch of salt and optional cinnamon. Sweeten lightly with panela or sugar if needed, keeping the chocolate flavour at the centre.
- Colombian-inspired: use milk, or a mixture of milk and water. Whisk vigorously with a traditional molinillo or a frother. Add a little panela and cinnamon if you like. Serve with bread and cheese; in some Colombian homes, pieces of cheese go straight into the cup.
Shop our 71% single-origin bars to make it at home.