This is How Hispanics Experience Hot Chocolate
We used to be under the impression that chocolate caliente is pretty much all the same, pero estábamos equivocados. Read on to discover the many faces of hot cocoa and how it’s enjoyed in five different countries.
The first time you see someone having chocolate a la taza you might think they were drinking pudding. This is definitely the richest incarnation of hot cocoa we’ve ever had. Purists say this beverage only has two ingredients: chocolate and milk. Others add corn starch. The true test of when it’s done? Stick a churro in it and if it stands up by itself, it’s ready.
Argentinos call their hot cocoa submarinos. This is because the drink is literally made by submerging a rich dark chocolate bar in steamed milk. This is possibly the easiest way to make hot cocoa. Mixing the milk and chocolate concoction can be a lot of fun. In a perfect Argentine world, the go-to food to complement your submarino would be a fresh medialuna. And I dip you dip we dip!
Mexican hot chocolate is more complex to make than its Argentine counterpart. Some recipes add evaporated milk in addition to spices like cinnamon, vanilla extract, nutmeg, and even a pinch of cayenne pepper. El sabor of this incarnation of hot cocoa is much more complex than the Argentine or Spanish versions. It’s enjoyed with conchas and churros. Yum!
Our primos colombianos have one of the more unsual hot chocolate traditions. Unusual isn’t a bad thing, though! Colombians mix milk and water with their chocolate for a thinner version of hot cocoa than any of the other countries on our list. Their secret ingredient? They top the hot cocoa with a slab of fresh soft cheese which melts into the drink. Don’t get all judgy, the saltiness of the cheese makes for a complex hot chocolate.
Hot chocolate is an integral part of Peruvian Christmas morning breakfast. It’s consumed by nearly everyone with a slab of Italian panettone. No matter the time of the year, Peruvians usually add a chocolate syrup topping to their already hot chocolate for double the cocoa and double the sweetness.