Desserts,  Featured

Over The Moon Spiced Venezuelan Hot Coco

Latin America has huge hot Coco lovers. I would even say that it is more popular than in the U.S. There is no season for hot coco: you just drink it everyday (Cold days and HOT days too) for breakfast or as a afternoon break. I decided to make this Venezuelan coco, because it’s simple, delicious, and sophisticated.

This is one of those recipes that I would use for one of those “Chatch-up” afternoon with my Girl friends, along with some fluffy bread. This is one of those recipes that is little effort and lots of complements and fun. I know this is probably crazy to believe but in South America, hot coco parties are a tradition, almost everyday. Where there is hot coco, there is not a sad heart! 🙂



4 servings

Prep time

5 Minutes

Cooking time

10 Minutes


204 kcal


  • 1/4 Cup Sugar

  • 1 Cinnamon Stick

  • 3 Star Anise

  • 2 Whole Cloves

  • 1/2 Tsp of Minced Ginger

  • 1/2 Tsp of Almond Extract

  • 1 Tsp of Vanilla Bean Paste

  • 1 Quart of Whole Milk

  • 3.5 OZ Bittersweet Hot Chocolate


  • In a food processor, blend the sugar, cinnamon, star anise, cloves, ginger, almond extract, and vanilla paste.
  • In a cooking pan, heat up the mixture with the milk and simmer for 10 minutes.
  • Place the chocolate in another pot, and on top a strainer. Stain the milk mixture and stir until the chocolate melt.
  • Enjoy!

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