Traditional Hot Chocolate
In today’s blog post, I wanted to share another chocolaty recipe which is the Traditional Hot Chocolate.
This Traditional Hot Chocolate from Martinique is quite popular especially for special occasions such as first Holy Communion, Christening or Wedding. When you heard about Traditional Hot Chocolate, it usually comes with the famous Pain au beurre. Pain au Beurre is a kind of brioche bread with different shapes including a regular braid, crown braid or sugar apple.
In Guadeloupe Archipelago, our traditional drink for those same special occasions mentioned above is the Chodo. However, some people don’t like it while others are simply chocolate lovers. That is the reason why the Traditional Hot Chocolate is a good alternative.
This Traditional Hot Chocolate recipe serves 6 people
Ingredients for Traditional Hot Chocolate:
- A zest of lime
- 1 tablespoon of vanilla extract
- A cinnamon stick
- A pinch of nutmeg
- 1 litre of semi-skimmed milk (it also works perfectly with any plant-based milk of your choice)
- 1 pot of sweetened condensed milk (Here is a dairy-free condensed milk recipe)
- 150g of cocoa paste or cocoa powder
- 1 teaspoon of cornstarch
- 3 tablespoons of peanut butter
- 25cl + 10cl of water
- In a saucepan, pour 10cl of water. Add the zest of lime, the cinnamon stick, the pinch of nutmeg and the vanilla extract. Bring to the boil then put it back to low heat
- Pour in the saucepan the semi-skimmed milk, the sweetened condensed milk and the 25cl of water and stir everything
- Add the cocoa into the mixture while stirring
- Add the peanut butter while stirring
- Mix the cornstarch with water and add it to the mixture then mix vigorously
- Keep on stirring as the mixture getting thicker
- Bring it to a boil to cook the cornstarch, then put it back to low heat while stirring during 10 minutes
- When ready to consume, take the cinnamon stick off and serve the chocolate hot