An easy, comforting drink perfect to warm our bones during these colder days, my Creamy Spiced Hot Cocoa is a modern version of my mom's classic.
This Creamy Spiced Hot Cocoa was a classic at home when I was growing up. We had it for breakfast (or dinner) often, and it was always a comforting drink. I find it’s perfect for this time of the year.
“Ya se siente la brisa” (we can feel the breeze) is the Dominican phrase we use to signal the change in the season and the atmosphere of the holidays. Not having much of a winter, we still enjoy cooler temperatures, shorter days, and general merriment. Time to dust off baking utensils, hot drinks, and long cooking.
My mom didn’t add ginger to her chocolate; this is something I tried myself and liked. It’s quite subtle, nothing like Ginger Tea, but this being the holiday season, you know ginger has to be part of it. It works.
Ah, and thanks to Aunt Ilana’s husband for bringing me a Batata Asada (Roasted Sweet Potato) from El Cibao. Talk about flashbacks, this is exactly the kind of breakfast my grandma used to make too.
Creamy Spiced Hot Cocoa – Recipe & Video
- 3 cups of evaporated milk
- 6 cloves
- 2 tablespoons of corn starch
- 1/2 cup of sugar
- 2 sticks of cinnamon
- 4 slices of fresh ginger root
- 1/2 cup of chopped unsweetened chocolate , or cocoa powder
- 1 1/2 cups of water
- Mix all the ingredients, heat over low heat and simmer stirring until it starts to thicken a bit (about 10 mins, from the time it breaks a boil). Sieve and serve.