This holiday season, delight your taste buds with a cup of rich, creamy Peruvian Hot Chocolate! Infused with aromatic spices and Natierra’s premium Cacao Powder, it’s the perfect way to add a touch of indulgence to your celebrations.
Ingredients
- 1 cinnamon stick
- 2 cloves
- 1 piece of orange peel dried (roughly 1 inch long)
- 1 star anise
- 1 pinch of nutmeg
- ½ cup water
- 2 cups whole milk (Tip: Swap for plant-based milk for a dairy-free alternative)
- ½ cup evaporated milk (Tip: Swap for plant-based milk creamer)
- 3 tbsp of Natierra Cacao Powder (Tip: Give yourself an energy boost using Natierra Cacao Powder with Maca)
- 1½ tbsp cornstarch
- 1 tsp instant coffee
- Sugar to taste
Instructions
- Gather the ingredients.
- Place a small pot on the stove over medium heat, add ½ cup water and immediately add all the spices except nutmeg.
- Cook the spice infusion half-covered over low heat for 10 minutes. Turn off the stove, remove from the heat and strain the spices. Discard the spices and preserve the infusion.
- Return the infusion to the pot over medium-low heat. Dissolve the cacao powder and instant coffee in the pot, whisking with a hand mixer.
- Add the whole milk and the evaporated milk. Stir well until all ingredients are mixed.
- Add a pinch of nutmeg and continue beating without letting the mixture boil.
- Dissolve 1 tbsp of cornstarch in 3 tbsp of water. Add the diluted cornstarch to the chocolate and continue whisking until the chocolate is thick.
- Cook for 3 more minutes, add sugar to taste, and serve hot in large cups. (Tip: If you like chocolate with a lot of foam, blend it before serving.)
🌟 Key Ingredients:
- A blend of cinnamon, cloves, orange peel, and star anise for a festive aroma.
- Natierra Cacao Powder (or upgrade with our energizing Cacao Powder with Maca!).
- Dairy-free options for a clean and plant-based twist!
