Adapted Ecuadorian Hot Chocolate Recipes

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ADAPTED ECUADORIAN HOT CHOCOLATE



Adapted Ecuadorian Hot Chocolate image

While studying in Ecuador, my host mom taught me to make hot chocolate their way. It's a very rich, filling dessert perfect for cold nights! I used the ingredients on hand; you can certainly substitute cocoa powder for the bittersweet or vice versa. Traditionally enjoyed with bread. Cinnamon is not traditional, but I like it. Let me know if you find any improvements!

Provided by Tatooinedweller

Categories     Beverages

Time 12m

Yield 3 serving(s)

Number Of Ingredients 8

2 cups milk
1 ounce bittersweet chocolate
4 tablespoons cocoa powder
4 tablespoons brown sugar
1 dash salt
2 eggs
2 ounces cream cheese
1 dash cinnamon (optional)

Steps:

  • Heat the milk in a saucepan, being careful not to let it boil.
  • Add the chocolate, cocoa powder, salt, and brown sugar, stirring constantly until the mixture is uniform.
  • Pour half the mixture into a blender, add the eggs and cream cheese and blend on high until there are no chunks and the mixture has a nice foam.
  • Pour this back into the saucepan, stir a couple times to mix everything, and SERVE IMMEDIATELY (a serving is about 2/3 cup). Garnish with a sprinkle of cinnamon if desired.
  • If you let it on the stove too long, it will turn into pudding. Not that it won't still be delicious!

Nutrition Facts : Calories 304.9, Fat 16.8, SaturatedFat 9.5, Cholesterol 184.6, Sodium 242.7, Carbohydrate 30.1, Fiber 2.4, Sugar 18.1, Protein 12.4

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