Chocolate Caliente

Hot Chocolate


Preparation info

  • Difficulty


  • 4


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Hot chocolate, together with coffee and milk, is the standard beverage for breakfast in Colombia. It is a delicious, energizing beverage, and needless to say we produce some of the greatest chocolate in the world. Cacao beans are indigenous to the country and are grown mainly in the Santanderes, Arauca and Tolima departments. The chocolate used is plain dark chocolate; ours comes in sweetened and unsweetened varieties, and they are both hard in consistency. It comes divided into rectangles that you break into one-ounce pieces that will each make one cup of the beverage.


  • 4 ounces sweetened table chocolate
  • 4 cups milk or 2 cups water and 2 cups milk
  • 2 tablespoons sugar


  1. Place the chocolate, milk, and sugar in a pot over medium heat. Bring to a simmer (but do not let it boil) for about 5 to 7 minutes, or until the chocolate is very soft.
  2. Remove from the heat and with a wire whisk stir rapidly and continuously until the chocolate forms a lather or foam.
  3. Serve.