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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.
Lora Wood
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