Chocolate Caliente (pronounced cho-coh-latte ca-lee-en-tey) or Colombian Hot Chocolate is a warm beverage enjoyed year round in Colombia (not just during the cooler months). It’s most commonly paired with an arepa or pandebono for breakfast, but can be enjoyed any time of the day.
Traditionally, a chocolatera (aluminum pot) and molinillo (wooden spoon) are used to stir. Chocolate Caliente usually includes cloves and cinnamon sticks, but the special ingredient is cheese!
The cheese is cut into small cubes and placed at the bottom of each mug or serving and melts when the chocolate caliente is poured in. Usually quesito is used, but queso fresco or other cheeses work as well. The concept is to combine the sweetness from the chocolate with the salty cheese.
This Chocolate Caliente is quick, semi-sweet, cozy and the quesito at the bottom of the mug is so fun!
What You’ll Need:
- 1½ cups of almond milk
- 1½ tablespoons of brown sugar
- 1 tablespoon of maple syrup
- 1 tablespoon of finely diced queso fresco
- ½ tablespoon of unsweetened cocoa powder
- ½ teaspoon of ground cinnamon
Directions:
- Place the almond milk, brown sugar, maple syrup, cocoa powder and cinnamon in a pot.
- Whisk to combine and bring to a boil on medium/high heat (about 5 minutes).
- Keep an eye on it to be sure it doesn’t boil over (which will happen if you don’t watch it).
- Once the liquid comes to a boil and starts to foam up, remove from heat.
- Carefully use an electric mixer on the highest setting to mix the chocolate mixture until bubbles begin to form on the surface (about 30 seconds). NOTE: You could also use a molinillo or a Colombian traditional wooden whisk for this part.
- Cut your cheese into small cubes or pieces. Then, place the cheese at the bottom of a cup/mug and pour the hot chocolate mixture into it.
- The hot chocolate will slowly melt/mix with the cheese and surprise you with a sweet and savory taste!
- Enjoy alone, with pandebono, arepa, or any breakfast!
- Yields 1 serving.
