Adapted Ecuadorian Hot Chocolate Recipes
ADAPTED ECUADORIAN HOT CHOCOLATE
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!
Provided by Tatooinedweller
Categories Beverages
Time 12m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Heat the milk in a saucepan, being careful not to let it boil.
- Add the chocolate, cocoa powder, salt, and brown sugar, stirring constantly until the mixture is uniform.
- 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.
- 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.
- If you let it on the stove too long, it will turn into pudding. Not that it won't still be delicious!
Nutrition Facts : Calories 304.9, Fat 16.8, SaturatedFat 9.5, Cholesterol 184.6, Sodium 242.7, Carbohydrate 30.1, Fiber 2.4, Sugar 18.1, Protein 12.4
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