Friday, October 24, 2014

Abraham's Bolivian Hot Chocolate

The weather has been playing ping pong lately. Warm days followed by chilly nights. I am still getting used to the weather in New Zealand. Definitely a change from the long hot and humid Florida summers. This hot chocolate recipe is one that will warm your soul on those chilly in-between nights. One of our friends, Abraham, makes this deliciously spiced hot chocolate using cacao from Bolivia, which is to die for.  I always demand request a cup when we visit him and his beautiful family. And he always graciously makes some. This is his recipe, except I have used Whittaker's dark chocolate (50%) bar instead of the Bolivian cacao. You can add any dark chocolate that you prefer. Even with the substitution, it turned out to be absolutely decadent. 

Yield : 3 Cups

Time : 20 Minutes

Bolivian Spiced Hot Chocolate - Rich, dark and decadent
Bolivian Hot Chocolate

Bolivian Spiced Hot Chocolate - Rich, dark and decadent

Bolivian Spiced Hot Chocolate - Rich, dark and decadent


80 grams of dark chocolate 
1 Cup Water
Half inch Cinnamon
4 Cloves
2 Cups Whole Milk


Roughly chop the chocolate

Add the cinnamon and cloves in a pot along with 1 cup of water

Heat this on very low heat. Add the chopped chocolate. You don't want to bring this to a rapid boil, just a very slow simmer.

When the chocolate has melted, add 2 cups of milk. Stir it every now and again to make sure it doesn't stick to the bottom. 

Keep heating this one low heat for about 10 - 12 minutes till the milk starts to bubble.

Strain before serving.

Enjoy along with a good book!


  1. This hot chocolate sounds very decadent. I will definitely try it out in the next couple of days. M

    1. Thanks! And do let me know how it turns out :-)


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