5 Jul

Creamy Hot Chocolate

Ingredients:

40 g El Gato bitter chocolate bar, chopped.

1 tbsp Peruvian cacao powder (unsweetened).

2 cups whole milk (or oat milk for a vegan version).

1/2 cup heavy cream (or coconut cream for vegan).

2 tbsp raw cane sugar (adjust to taste).

Pinch of sea salt.

Cinnamon stick.

Orange zest for infusion.

A cup-worthy ritual: Peruvian cacao, warm aromas, and a texture that embraces.

Instructions:

Warm the base:

In a small saucepan over medium heat, combine milk and cream. Add a cinnamon stick and orange zest . Heat until steaming but not boiling.

1. Melt the chocolate:

Lower the heat. Whisk in the chopped bitter chocolate and cacao powder until fully melted and smooth.

2. Sweeten and flavor: 

Add sugar and a pinch of salt. Continue whisking gently for 2–3 minutes until thickened slightly and velvety.

3. Strain:

Remove cinnamon stick andr zest. Pour into mugs.

4. Serve with love: 

Top with whipped cream, a dusting of cacao powder, or a chocolate shaving from your bar.

 

NOTES:

This recipe creates a deep, aromatic, and creamy hot chocolate that honors the complexity of our Amazonian cacao.