Ingredients for Venezuelan Spiced Hot Chocolate
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How to Make Venezuelan Spiced Hot Chocolate
- In a large, heavy-bottomed saucepan, combine 4 cups whole milk, 1 cinnamon stick, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, a pinch of cayenne pepper, and 1/2 cup granulated sugar.
- Cook over medium heat, stirring constantly to dissolve the sugar, until the milk just begins to simmer around the edges (small bubbles appear).
- Reduce the heat to low and simmer gently for 10 minutes, stirring occasionally.
- Remove from heat and let the mixture steep for an additional 10 minutes to allow the spices to infuse. Then, strain the mixture through a fine-mesh sieve into a clean, large saucepan.
- Gently heat the strained milk over low heat. Once warm, add 4 ounces of finely chopped bittersweet chocolate and 2 tablespoons of dark rum (if using).
- Whisk briskly for 5 minutes over very low heat, ensuring the chocolate is completely melted and the hot chocolate is smooth and creamy. Do not boil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
20g
Fat
74g
Carbs
8g
