Chilean hot chocolate, or chocolate caliente, is whole milk infused with orange peel, thickened with pure cocoa powder and melted milk chocolate, and sweetened to taste with sugar and a touch of vanilla. It takes 10 minutes of preparation and about 20 minutes of cooking, and serves 4.
It is a classic of Chilean birthday parties and cold winter days, creamy and comforting, with a subtle citrus note from the orange.
How to Make Chilean Hot Chocolate?
The milk is heated with orange peel until it boils, then the heat is lowered and the cocoa is whisked in until dissolved. The chopped chocolate is stirred in until melted, and finally the vanilla and sugar are added and the chocolate is reheated without boiling.
Nutritional Information
Each serving of hot chocolate contains approximately 330 kcal, 11 g of protein, 16 g of fat, 25 mg of cholesterol, 38 g of carbohydrates, 35 g of sugars, 2 g of fiber, and 120 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Hot Chocolate Recipe
Preparation: 10 minutes
Cooking: 20 minutes
Servings: 4
Ingredients
- 1 liter (4 cups) of whole milk
- 80 g of milk chocolate
- 5 tablespoons of cocoa powder
- ½ teaspoon of vanilla extract
- Peel of 1 orange
- Sugar, to taste
Instructions
- In a medium saucepan, add the milk and orange peel and heat over medium high heat until it boils. Lower the heat to the minimum, add the cocoa powder, and stir until completely dissolved.
- Add the chocolate, chopped into small pieces, and stir constantly until melted and smooth.
- Add the vanilla and sugar to taste, stir until dissolved, and reheat without letting it boil. Remove the orange peel and serve piping hot, with whipped cream if you like.
Additional Tips
Go darker
For a more intense flavor, use dark or semisweet chocolate instead of milk chocolate.
Add marshmallows
For an extra treat, drop one or two mini marshmallows into each cup right before serving.
Thicken it
For a thicker hot chocolate, add a little more cocoa or a teaspoon of cornstarch dissolved in cold milk at the start.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Whole milk | Almond, oat, or coconut drink | 1:1 | Dairy free |
| Milk chocolate | Dark chocolate | 1:1 | More intense, less sweet |
| Sugar | Honey | To taste | Floral, rounder |
| Orange peel | Cinnamon stick | 1 stick | Warm and spiced |
Frequently Asked Questions (FAQs)
1. Can I make it with plant based milk?
Yes, almond, oat, or coconut drinks work for a lactose free or vegan version. The texture and flavor change slightly but it is just as delicious.
2. How do I make it thicker?
Add a little more cocoa or a teaspoon of cornstarch dissolved in cold milk at the beginning.
3. Can I use pure unsweetened cocoa only?
Yes, it gives a more intense, less sweet drink. Add a little more sugar or a touch of honey if you want it sweeter.
4. Can I make a bigger batch?
Yes, double or triple the recipe without problems. Just use a larger pot so it does not boil over.
Benefits of Hot Chocolate
A cup of hot chocolate made with milk provides protein, calcium, and potassium, and cocoa adds antioxidant flavanols. It is a treat best enjoyed in moderation, since it also contains a good amount of sugar.
Hot Chocolate in Chile
In Chile, hot chocolate is a fixture of children’s birthday parties and winter afternoons, often served with cake or sopaipillas. The orange peel in this version adds a citrus note that is very popular in Chilean desserts.
Did You Know?
Chocolate was first drunk, not eaten. The Maya and Aztecs prepared cacao as a frothy, spiced drink, and it was only centuries later in Europe that it was sweetened and made with milk.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chocolate Truffle Cake Recipe
- Chilean Marble Cake Recipe
- Chilean Chocorrón Recipe
- Chilean Sopaipillas with Pumpkin Recipe
