Brasilian hot chocolate

Brasilian hot chocolate

By
From
Cabana The Cookbook
Serves
4-6
Photographer
Martin Poole

It’s no secret that Brasilians have sweet teeth, and this hot chocolate is practically a dessert in itself. The condensed milk gives it a rich, caramel-like flavour and the spices provide a subtle warmth.

Ingredients

Quantity Ingredient
200g condensed milk
4-5 tablespoons good-quality unsweetened cocoa powder, or to taste
pinch sea salt
pinch ground cinnamon
pinch nutmeg, freshly grated
pinch ground ginger
pinch ground cloves

Method

  1. Put the condensed milk, cocoa, salt and ground spices in a saucepan. Slowly stir in 1 litre hot water until evenly combined. Put the pan over a medium heat and bring to a gentle simmer, stirring occasionally. (The hot milk can easily boil over, so do not leave the pan unattended). Taste a little to check the sweetness – add a splash of boiling water if you prefer it less sweet. Ladle into mugs and serve immediately. Any leftovers can be covered and refrigerated for up to 5 days, ready to be reheated.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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