Traditional Creamy Creole Hot Chocolate
This creamy creole hot chocolate is famously known in the French Caribbean, such as Guadeloupe and Martinique. It's served for the first communion.
Ingredients
- 2 cups Evaporated milk at room temperature
- 1 cup Condensed milk at room temperature
- 1 Lime peel
- 1 Cinnamon stick (or 1/2 tsp ground cinnamon)
- 3 tbsp Unsweetened cocoa powder
- 2 tsp Warm water
- 1 tsp Vanilla extract
- 1/2 tsp Ground nutmeg
Instructions
Warming the milk:
- In a medium sauce pan, warm the milk over low heat.
- Stir in the cinnamon, nutmeg and lime peel.
- Let it warm up for 7-10 minutes. Do not leave it boil over. Be sure to stir it constantly.
Making the chocolate mixture:
- In a small bowl, mix together the water and the cocoa powder.
- It should make a paste, if it is too runny add more cocoa powder and if it's too dry add more water.
- Stir in the mixture to the warm milk, as well as the condensed milk. Let it cook for an additional 7-10 minutes.
- Remove from the heat then take out the lime peel and cinnamon sticks then stir in the vanilla extract.
- Serve it while it's still warm, enjoy!