Chocolate Caliente (Puerto Rican Hot Chocolate)
Chocolate caliente or Puerto Rican hot chocolate is a creamy, delicious blend of chocolate Cortés, steamed milk, and sugar. It is easy to make and comes together in 10 minutes or less. In Puerto Rico, chocolate caliente is enjoyed at any time of day, but especially in the morning along with pan con mantequilla (bread with butter) and queso de bola (gouda cheese).
Equipment
- 1 grater
- 1 saucepan
- 1 whisk
- 1 milk frother
Ingredients
- 1 1/2 bars Chocolate Cortés grated
- 1 taza leche evaporada
- 1 taza water
- 2 tsp sugar or to taste
- 1/8 tsp sal
Instructions
- Use a grater to grate the Chocolate Cortés or use a knife to slice it finely into small pieces. It will crumble into a course powder. Set aside.
- Place a small saucepan over medium high heat, add the milk and water and heat gently until it steams and there are small bubbles around the edges.
- Add the chocolate, sugar and salt. Whisk until the chocolate is completely melted and everything is blended together. You can use a milk frother to blend everything faster and make the hot chocolate more creamy.
- Pour the hot chocolate into a mug and serve with toasted bread with butter or crackers and gouda cheese. ¡Buen provecho!