Today, I show you how to make Venezuelan hot chocolate. This is a thick and creamy beverage, perfect for breakfast or as a snack, especially when temperatures drop (better if you accompany it with some good churros.)
Since Miami woke up today at 49˚F, it seemed like the perfect temperature for a hot chocolate. When I turned on the TV, one of the day’s news was people lining up for hot chocolate and churros!
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Why you will love Venezuelan hot chocolate?
Firstly, because there is nothing like a good cup of homemade hot chocolate. Our Venezuelan hot chocolate is thick, and has a creamy and velvety texture, and guess what? It is not too sweet! Trust me: this belongs to the Olympus of the best hot chocolate recipes.
If you also make it with Venezuelan chocolate, made with Venezuelan cocoa beans, you will enjoy one of our traditional drinks, prepared with one of the best cocoa beans worldwide. This is pure chocolate glory for chocolate lovers.
How is Venezuelan hot chocolate different from other chocolates?
Our hot chocolate is the opposite of what is known as hot cocoa here in the United States: it is thick, creamy, and not too sweet. Nor is it similar to Mexican hot chocolate, with its grainy texture and scented with cinnamon, whole star anise cloves, and nutmeg. Nor Colombian hot chocolate, which is lighter in consistency, sweeter, and frothy.
Our chocolate is more similar to what is traditionally served in Spain. Before the first oil boom at the beginning of the 20th century, Venezuela was one of the world’s leading producers and exporters of cocoa. But, it must be said: the habit of drinking hot chocolate is something that we inherited from the Spanish.
Ingredients to make this chocolate
To make Venezuelan-style hot chocolate, you will need the following ingredients:
- Whole milk
- Semisweet chocolate (or, if you prefer, bittersweet chocolate)
- Cornstarch
- Salt
- Vanilla extract
How to make Venezuelan hot chocolate?
My Venezuelan-style hot chocolate is thickened with cornstarch and has a pinch of salt. There is no need to add sugar or brown sugar. This is how my mom and grandma prepared it, and I follow the tradition. To do it, you have to follow the following steps:
- Cook: Combine milk and the chocolate pieces in a large heavy pot. Reserve some of the milk to mix it with the cornstarch. Cook over medium-low heat, stirring occasionally with a wooden spoon to prevent sticking to the bottom of the pan or burning.
- Thicken: Mix the rest of the milk with the cornstarch in a bowl. Add it to the pot and cook over lower heat until the chocolate thickens and reaches the desired consistency.
- Season: Add vanilla and salt and stir. Always add the vanilla when the heat has already been turned off to prevent it from evaporating.
How do I serve this hot chocolate with?
Rainy days are perfect for enjoying a delicious hot chocolate. Nothing compares to a good book with a steaming cup of chocolate on a rainy afternoon. Although I remember that in Venezuela, hot chocolate was served during wakes in funeral homes, regardless of the weather.
What to accompany it with? Well, some good churros, like you eat in Madrid when you go out and end the party at dawn, with churros con chocolate.
Also, croissants, cookies, and biscottis are welcome for a comforting snack. Paired with a good protein-packed sandwich, your chocolate is the best for a winter breakfast.
At my grandma’s house, we used to add fresh white cheese to the chocolate cup and eat it with a spoon while the cheese melted. The contrast between the sweetness of the chocolate and the salty cheese was to die for!
Substitutions & Variations
- For a vegan version, substitute whole milk for your favorite plant-based milk.
- Add an extra kick of flavor, add a cinnamon stick to the hot milk.
- Add some orange zest to the preparation for a citrusy aroma and taste.
How do I store this chocolate?
If you have any leftovers, which I doubt, store them in the refrigerator in an airtight container. You may need to blend it a little before heating it to serve it again. This will guarantee its characteristic velvety texture.
Recipe for the best Venezuelan hot chocolate
What follows is my recipe. I hope you like it as much as we do.
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Venezuelan Hot Chocolate
Ingredients
- 4 cups whole milk
- 8 ounces semi-sweet chocolate
- 4 teaspoons cornstarch
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Put 3 ½ cups of milk and the chocolate in a large heavy saucepan over medium heat to cook, stirring occasionally.
- Put the rest of the milk in a bowl, add the cornstarch, and stir until it has completely dissolved. Reserve.
- Once the chocolate has dissolved, reduce the heat to medium-low and add the milk and cornstarch mixture.
- Continue cooking over low heat, stirring constantly, for about 10 minutes until the chocolate is the desired thickness.
- Add vanilla and salt and stir.
- Serve hot.
Nutrition
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