Ghana-Inspired Hot Chocolate

Preparation info

  • Difficulty


  • Makes



Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

Both cocoa and cassava are abundant in Ghana. The country is a world-class cocoa producer, and cassava is a dietary staple. The availability of the two, and a love of chocolate in all forms, inspired this recipe. While drinking “hot chocolate” was not a part of traditional culture, chocolate-flavored beverages and foods are making their way into the Ghanaian diet. Blending chocolate with cassava starch (tapioca) produces a wonderful mixture, thick enough to eat with a spoon, but thin enough to drink. Here is a simple recipe to prepare in a microwave oven that is luxuriously rich, smooth, creamy, and satisfying.


  • 12 to 16 ounces any type milk (if using evaporated milk dilute with some water)
  • 2 heaping teaspoons tapioca starch
  • 1 ounce dark chocolate with a high percentage of cocoa
  • Sugar or sweetener to taste



  1. Fill a generous mug with milk and use a fork or small whisk to mix in the tapioca starch until it is dissolved. Heat on high in a microwave for 2 minutes, stirring every 30 seconds to ensure no lumps form as it thickens.
  2. Add the chocolate to the milk and whisk while it melts. Return mug to the microwave and heat on high for 30 seconds and then whisk again. Taste and add sweetener, if desired, and stir again.
  3. Return it to the microwave for 30 seconds. If the mixture is not thick enough, heat for another 30 seconds.

To serve

For a special touch, garnish with a little whipped cream and grated chocolate.


  • This can be made on a stovetop on medium heat (and quantities increased).
  • Try making with coconut milk/water, or flavorings like vanilla, mint, or lemongrass.
  • Taking a cue from Mexico’s atole, one might also experiment with thickening the chocolate milk with cornstarch.