When I don’t have time for a bubble bath, I like to slip my dreams into a steaming hot cup of cocoa. Imagine my surprise (and joy) when I found out Guatemalans don’t make their hot cocoa quite like we do here, in the USA. Like their neighbors throughout Central America, Guatemalans make hot cocoa out of bars of pressed cocoa (called “table chocolate.” Dry and crumbly, these hot cocoa bars are nothing like the creamy bars of chocolate we snack on. The good news? You can find them in your local Latino market and in the international aisle of some standard grocery stores.
| Servings | Prep Time |
| 1 person | 2 minutes |
| Cook Time |
| 8 minutes |
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When I don’t have time for a bubble bath, I like to slip my dreams into a steaming hot cup of cocoa. Imagine my surprise (and joy) when I found out Guatemalans don’t make their hot cocoa quite like we do here, in the USA. Like their neighbors throughout Central America, Guatemalans make hot cocoa out of bars of pressed cocoa (called “table chocolate.” Dry and crumbly, these hot cocoa bars are nothing like the creamy bars of chocolate we snack on. The good news? You can find them in your local Latino market and in the international aisle of some standard grocery stores.
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Ingredients
- 1-2 oz table chocolate , like Ibarra
- 1 cup milk
- 1/2 cinnamon stick – OR –
- 1 pinch ground cinnamon
Servings: person
Units:
Instructions
- Take one tablet and cook with 1 cup milk and 1/2 cinnamon stick. If you’re feeling really indulgent (and I suggest you give into this once in a while) add two tablets.
- Bring to a gentle simmer and cook until the sugar dissolves. Then, give everything a buzz-whir in a regular or immersion blender. A whisk is okay too, but you want to get it very bubbly. Serve hot and frothy with an extra cinnamon stick or two. Use the cinnamon to stir the cocoa. Try to use it as a spoon.