
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! 🙂






Details
4 servings
5 Minutes
10 Minutes
204 kcal
Ingredients
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
Directions
- 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!


The Real Deal Tartar Sauce
You May Also Like

Coconut Paradise: A Sweet and Fluffy Bread Filled with Coconut
March 20, 2021
Sweet Ayacas or Sweet Corn Tamales
November 24, 2019