Chocolate con leche espeso (creamy Dominican spiced hot cocoa) is an easy, comforting drink perfect to warm our bones during these colder days.
Why we ❤️ it
This thick, spicy Dominican milk cocoa was a favorite in my parents' home. Many times mami would serve it for breakfast, or dinner, and it was always a comforting drink. It is perfect on the cooler days of the year.
"Ya se siente la brisa" (we can feel the breeze) is the Dominican phrase we use to signal the change in the season and the atmosphere of the holidays. Not having much of a winter, we still enjoy cooler temperatures, shorter days, and general merriment. Time to dust off baking utensils, hot drinks, and long cooking.
About this recipe
My mom didn't add ginger to her chocolate con leche espeso; this is something I tried myself and liked. It's quite subtle, nothing like ginger tea, but this being the holiday season, you know ginger has to be part of it. It works.
Ah, and thanks to Aunt Ilana's husband for bringing me a batata asada (roasted sweet potato) from El Cibao. Talk about flashbacks. My grandmother used to serve this chocolate with batata asada for breakfast, and my mom with pan de agua, which we dipped in the chocolate. I hope you like it as much as I do.
Recipe
[Recipe + Video] Chocolate con Leche Dominicano (Creamy Spiced Hot Cocoa)
Ingredients
- 3 cup evaporated milk
- 6 cloves
- 2 tablespoons cornstarch
- ½ cup sugar (white, granulated)
- 2 sticks cinnamon
- 4 slices fresh ginger root
- ½ cup chopped unsweetened chocolate, , or cocoa powder
- 1½ cup water
Instructions
Mixing ingredients: Combine milk, cloves, cornstarch, sugar, cinnamon, ginger, chocolate, and 1½ cups of water.
Boiling: Heat over low heat and simmer stirring until it starts to thicken a bit (about 10 mins, from the time it breaks a boil). Sieve and serve.
Video
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.
