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    Home » Beverages

    Colombian Hot Chocolate

    Dec 6, 2010 · Modified: Jun 25, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Colombian Hot Chocolate - Andrea Meyers

    My first year in Colombia was full of new food, new music, new language, and new friends. Trips to the market and grocery stores were adventures that required advance preparation, such as looking up ingredients in a Spanish dictionary or calling friends to inquire about local terminology. I had studied German in high school, which was no help in a Spanish-speaking country, so it took me a little while. At first I shied away from things I couldn't identify, but my shopping list expanded as I grew more comfortable with the local foods and the language. I did learn rather quickly about Colombian hot chocolate and how it was pretty much part of daily life, and I loved to watch it being prepared.

    The locals used an aluminum pitcher called a chocolatera to warm milk or water on the stove, then they added chocolate as well as sugar if needed. After the chocolate was melted they would use a wooden molinillo to froth the chocolate. They put the round business end of the wooden stick in the bottom of the pitcher and roll the handle quickly between their hands as if trying to start a fire. The chocolate would froth up the sides of the pitcher, but the tall round shape that tapered near the top kept the chocolate from splattering over. Once it was well-frothed, they poured the steaming chocolate into cups and sometimes gave you a piece of bread and a small chunk of cheese to go with it. Locals dropped the cheese into the chocolate, but I preferred to nibble mine on the side.

    Colombia was where I learned how good hot chocolate could be, and I bought a large chocolatera and molinillo and still have them in my kitchen. Fortunately I’m able to indulge my Colombian chocolate cravings thanks to the international grocery stores in our area. We can find Sol and Luker chocolate from Colombia, both sweetened (con azucar) and unsweetened (sin azucar). Each package has enough chocolate for 16 cups of cocoa, we just break it into individual bars and add one for each cup.

    Colombian Hot Chocolate - Andrea Meyers

    The frothing step is rather important for the right texture, and if you can’t find a molinillo you can use a milk frother such as the kind used for making coffee drinks or even a whisk.

    Colombian Hot Chocolate - Andrea Meyers

    Colombian Hot Chocolate - Andrea Meyers
    Print Pin

    Colombian Hot Chocolate

    Cook Time10 mins
    Total Time10 mins
    Course: Beverage
    Cuisine: Colombian
    Diet: Gluten Free, Vegetarian
    Keyword: chocolate, gluten free
    Servings: 1 serving

    Equipment

    • chocolate pitcher (chocolatera) or small saucepan
    • wooden molinillo, milk frother, or whisk

    Ingredients

    • 8 ounces milk (or water)
    • 1 bar Colombian chocolate (sweetened or unsweetened)
    • 1 teaspoon granulated sugar (if using unsweetened chocolate)

    SPICES

    • pinch cinnamon
    • pinch cloves
    • pinch cayenne
    US Customary - Metric

    Preparation

    • Warm the milk or water in the chocolatera or small saucepan over medium heat. Once it’s hot, add the bar of chocolate and sugar if needed and spices if desired. Cook stirring until the chocolate completely melts. Froth briskly until the chocolate foams, then pour into a mug and serve.
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Comments

    1. Andrea / True Nourishment says

      December 06, 2010 at 10:15 pm

      My mom uses an immersion blender to foam her chocolate. Works like a charm. Oh... and a "chocolatera" is also called an "olleta."

    2. The Food Hound says

      December 07, 2010 at 7:37 am

      I have a friend who loves Colombian food-- I will pass this along to her!! And of course, make some for myself 🙂 Looks fabulous!!

    3. carolina says

      December 08, 2010 at 8:15 pm

      may I suggest allspice aaand cloves? not a lot of allspice, about 3-4 should do. yuuum

    4. Nisrine | Dinners & Dreams says

      December 09, 2010 at 6:07 pm

      Andrea, this hot chocolate looks so good. Just what I need right now!

    5. Kelly says

      December 11, 2010 at 4:47 pm

      I didn't know that you spent time in Colombia -- how interesting! This sounds delicious. I've been craving chisels and Spanish hot chocolate, but have only gotten as far as dreaming : )

    6. Miguel says

      December 13, 2010 at 7:29 am

      A mug of this hot chocolate would taste great now and take off the chill having just come in from walking the frozen streets of Seoul, South Korea.

    7. Ivonne says

      January 21, 2011 at 6:02 pm

      I am Colombian and a friend of mine sent me this since I tell her all kinds of stories about our culture. Great explanation for those who have not been in Colombia. Just wondering what brought you there? I would liek to hear more about your experiences while in Colombia, but I I thought you're blog was a little hard to browse...couldn't find any...

      • Andrea says

        January 21, 2011 at 7:23 pm

        Hi Ivonne, thanks for visiting. I taught at a U.S. school in Bogotá for a couple years. You can find more of my stories about Colombian food on my blog, just click on the Colombian tag in the Blog Index on the right.

    8. michael bua says

      February 07, 2013 at 7:03 pm

      My wife is from Colombia. Where can we purchase the pitcher.

      Thanks for your help.

      • Esteban says

        June 13, 2013 at 6:55 pm

        Michael, you can get them at any Colombia store. It's cheap. Also the "Molinillo" is better known as "Bolinillo" and in Medellín, Chocolate is made with Agua de Panela not with water alone.

        Tastes much better.

    9. Ingrid says

      January 21, 2016 at 5:03 pm

      How much chocolate is "one bar"? Bars come in all different sizes.

    10. BobVamosDeportesTolima says

      January 29, 2022 at 4:14 pm

      Too bad it's next to impossible to find the right cheese to put in the hot chocolate here in the states that they put in there. Everything I've tried just isn't the same.

    Trackbacks

    1. Tweets that mention Colombian Hot Chocolate | Andrea Meyers -- Topsy.com says:
      December 7, 2010 at 4:30 am

      [...] This post was mentioned on Twitter by Elemental Deals, Elemental Deals. Elemental Deals said: Andrea's Recipes: Colombian Hot Chocolate: http://bit.ly/fSt9C9 #food [...]

    2. 20 Exotic Hot Chocolate Recipes | TentFire - Camping Guide, Camping Gear, Camping Food, Gear Reviews, Modern Camping, Expert Camping Tips says:
      May 23, 2011 at 11:28 pm

      [...] Read Full Recipe at andreasrecipes.com [...]

    3. notes in the night (writing) « Traveljen says:
      February 27, 2012 at 12:03 pm

      [...] flowers are stashed in the chocolatera as a deterrent  design choice, yeah. That.   Share this:TwitterFacebookLike this:LikeBe the first [...]

    4. Hari Keduapuluhempat – Mencicipi Penganan Khas Kolombia | 10,000 km Away from Home says:
      September 14, 2014 at 4:11 am

      […] Cokelat Cengkeh Panas ala Kolombia […]

    5. Hot Chocolate Around the World says:
      December 14, 2015 at 1:00 am

      […] Colombia: Chocolate Santafereño – Swirl in a chunk of cheese for a more authentic taste. […]

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