We are going to share our drinking chocolate home recipes. One of them is prepared directly in the cup. The other allows us to prepare a bigger batch of hot chocolate.
- Milk – 180 grams
- Drinking chocolate – 30 grams
- Heavy cream – 55 grams
This drink can be prepared directly on the cup we are going to serve it.
Heat the cream in the microwave until it reaches 80/90 degrees Celsius (just before boiling) then we pour it on top of the drinking chocolate.
Leave it for a minute and then stir to integrate both ingredients.
Finally add hot or cold milk and we are done.
- Milk – 200g
- Drinking chocolate – 35g
This drink is perfect when preparing a bigger batch of drinking chocolate.
Heat the milk in a saucepan and add the drinking chocolate.
Once the chocolate is added, heat it until it boils while stiring it.
Once it comes to a boil, we turn off the heat and wait for it to cool down to serve it.
- Any of the two previous recipes
- Heavy cream – quantity to taste
- Sugar (optional)
- Drinking chocolate for sprinkle on top
Put the whipping cream in a jar (at this point we can add sugar if we want) and shake it until we get the desire texture, the more we shake, the thicker it will be.
Optionally you can sprinkle on top some extra drinking chocolate.
This is our recipe but you can always adjust the milk and chocolate quantities to taste.
The quantities that we use are for a single drink. If you need to prepare various drinks at once, you can use the same ratios and double or triple up the ingredients.
We do not add thickeners or emulsifiers to our ground chocolate. It’s simply pure chocolate, untempered and ground to a coarse powder. The final texture will depend on the amount and type of chocolate.
Chocolates with a higher percentage of cacao, such as 84% Tanzania will result in a thicker beverage than those that contain a lower percentage such as 55% Ecuador.
In any of these recipes, cow milk can be replaced by any plant-based milk.
Leave us your comments
We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.
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