Making Hot Chocolate Peruvian Style!
Summer is here and so too is Peruvian hot chocolate season! One way to stay refreshed these holidays is with this hot chocolate. Below is the recipe my mother uses when making a Peruvian hot chocolate. Enjoy!
Serves: 8-10 mugs Prep Time: 5 min Cook Time: 20 min
- 1 stick canela/cinnamon.
- 3 cloves.
- 2 tablets chocolaté (Abuelita for some).
- 1 cup oatmeal.
- 3 tsp brown sugar.
- 2 cans evaporated milk.
- Pull out two pots. Fill both to about halfway with water. Take the stick of cinnamon you have and split it in half. Put one half in one pot and the other half in the other pot. Then, take the three small cloves and put them in the bigger pot [pot A]. Set both pots on high to boil.
- Once pot A comes to a boil, place the two chocolate tablets inside and stir. Once pot B comes to a boil, grab your measuring cup and fill it will one cup of oatmeal. Add a little bit of water to the measuring cup and stir. Pour the measuring cup full of oatmeal and water into the boiling water of pot B. Turn both stoves down to medium heat.
- Let pot B simmer as you pour the two teaspoons of sugar and two cans of evaporated milk into pot A. Then, give it a taste test!
- Pour pot B into pot A, using a sifter or colander to drain the liquid of the oatmeal. Keep the sifted oatmeal in the sifter. My mom and I kept the remainders of the oatmeal to make cookies, but whatever you do with it is up to you — it’s just some regular oatmeal.
- You are now able to serve the hot chocolate mix in Pot A!
Notes And Tips:
Measure to your taste buds and to your culture. There are always going to be variations of the same thing. The world wouldn’t be an interesting place without those differences. My grandma made a different hot chocolate than my mom, who makes a different hot chocolate from my aunts. Describe how you make your hot chocolate below!