This chocolate drink recipe says it comes from the land where chocolate is taken seriously. Much more seriously than it is in the United States. Is this really a Peruvian 1920s recipe? I have no idea, but it tastes different from any other chocolate I’ve ever had. The 1920s article said this Peruvian chocolate is good iced or hot. And it is.
This Peruvian chocolate tastes like something between a normal hot cocoa recipe like you’ll find here, and the thick drinking chocolate that you find in cafés. This is a drink to savor. It’s not too sweet. Enjoy this one with a friend or friends and some good conversation.
Thick drinking chocolate can be difficult to make. This recipe is relatively easy, and it makes four 1-cup servings. You can easily cut the serving size to 3/4 cup and serve five. The servings look small until you taste it.
You might want to serve a glass of water along with this cocoa, especially if you are serving anything with it, such as dessert. Too rich to drink quickly, guests might appreciate another drink option on the table besides this chocolate.
This drink requires a lot of chocolate, four ounces to be exact. It needs an entire box of Baker’s choclate from the grocery store baking aisle. You can substitute four ounces of any chcolate that you wish. The better quality of chocolate you use, the better the drink will be.
You will need:
- 4 ounces chocolate, unsweetened or semi-sweet
- 3 cups milk
- 1 cup strong coffee
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- sweetened whipped cream, optional
If you have all this in stock, the recipe is straighforward and easy. Using a double boiler makes the recipe almost fool-proof, since you can’t easily burn the chocolate when it heats over water.
Using coffee makes this an “adult drink.” If you make this for children, substitute 1/2 cup water for the coffee and increase the milk to four cups. (Don’t worry; this variation is included in the printable recipe below.) Iced or hot, this Peruvian Hot Chocolate is a keeper.
Iced or Hot Peruvian Chocolate
Equipment
- Double boiler
- Whisk or egg beater
- Additional large saucepan
Ingredients
- 4 ounces unsweetened chocolate I used Baker's unsweetened
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1 cup strong coffee
- 3 cups milk
- 1/2 cup sweetened whipped cream
For Iced Peruvian Chocolate
- 1 ice cube per serving
Instructions
- Scald the milk in a large saucepan and set aside.
- Melt the chocolate in a double boiler (or in a heatproof pan over hot water). If unsweetened chocolate is used, add the sugar and vanilla.
- Add the coffee and continue to cook over hot water until thick and smooth. Cook until steam rises from the mixture. If you use hot coffee, and the mixture comes to a boil, boil for one minute. Stir constantly.
- Add the scalded milk to the chocolate mixture and whip to a froth with an egg beater.
- Cook in double boiler over hot water for ten minutes. Whip again with the beater.
- Serve with sweetened whipped cream.
For Iced Peruvian Chocolate
- Chill. Then shake each serving with a piece of ice before serving.
For Children's Peruvian Chocolate
- Substitute 1/2 cup water for the coffee, and increase milk to 4 cups. Serve warm or iced.
