Adapted Ecuadorian Hot Chocolate |
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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 3 |
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While studying in Ecuador, my host mom taught me to make hot chocolate their way. It's a very rich, filling dessert perfect for cold nights! I used the ingredients on hand; you can certainly substitute cocoa powder for the bittersweet or vice versa. Traditionally enjoyed with bread. Cinnamon is not traditional, but I like it. Let me know if you find any improvements! Ingredients:
2 cups milk |
1 ounce bittersweet chocolate |
4 tablespoons cocoa powder |
4 tablespoons brown sugar |
1 dash salt |
2 eggs |
2 ounces cream cheese |
1 dash cinnamon (optional) |
Directions:
1. Heat the milk in a saucepan, being careful not to let it boil.
2. Add the chocolate, cocoa powder, salt, and brown sugar, stirring constantly until the mixture is uniform.
3. Pour half the mixture into a blender, add the eggs and cream cheese and blend on high until there are no chunks and the mixture has a nice foam.
4. Pour this back into the saucepan, stir a couple times to mix everything, and SERVE IMMEDIATELY (a serving is about 2/3 cup). Garnish with a sprinkle of cinnamon if desired.
5. If you let it on the stove too long, it will turn into pudding. Not that it won't still be delicious!
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