A rich, thick hot chocolate made from ground Nicaraguan cacao, sweetened with sugar, spiced with cinnamon, and mixed with milk or water.
Ingredients
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200g Nicaraguan cacao paste or dark chocolate
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4 cups whole milk
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1/2 cup sugar
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2 cinnamon sticks
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1 tsp vanilla extract
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Pinch of salt
Instructions
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1
Heat milk in a saucepan over medium heat with cinnamon sticks until steaming but not boiling.
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2
Break cacao paste into small pieces and add to the hot milk. Stir until fully dissolved.
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3
Add sugar, vanilla, and a pinch of salt. Stir well to combine.
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4
Use a molinillo (traditional wooden whisk) or modern whisk to froth the chocolate vigorously.
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5
Simmer gently for 5 minutes to meld flavors. Remove cinnamon sticks and serve hot in mugs.
Did You Know?
Nicaragua produces some of the finest cacao in the world, with the Matagalpa and Jinotega regions producing award-winning beans.