Chocolate con leche is one of mami’s go to whenever it’s snowing, raining, or freezing outside. If it’s cold, you know there’s a pot of Dominican hot chocolate, avena, or ponche de desayuno ready to warm you up!
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Serve with pan sobao
Dominican hot chocolate is perfect for a snack or breakfast, especially when paired with toasted pan sobao to dip it in. You could also serve with a full breakfast like mangu con los tres golpes, or on its own with whipped cream and a little extra cinnamon.
You need just 5 ingredients
This is a 2 step recipe that calls for just 5 ingredients: water, cinnamon, cloves, evaporated milk, and embajador chocolate. This Dominican chocolate is made from Caribbean cocoa, and it’s what gives the chocolate con leche its signature taste. And if you have it on hand, you can also throw in some grated nutmeg for extra spice.
What if you can’t find Embajador chocolate?
You can use any dark chocolate to substitute for Embajador chocolate, but you may need to adjust a bit for sweetness and spice. Since it already contains sugar and cinnamon, try adding a bit of each to plain dark chocolate to get a similar taste in your Dominican hot chocolate.
Chocolate con Leche (Dominican Hot Chocolate)
Ingredients
- 1 cup water
- 2 cinnamon sticks or ½ tsp ground cinnamon
- 2 cloves or ¼ tsp ground cloves
- ¼ tsp grated nutmeg or ground nutmeg (optional)
- 1 12 fl oz can evaporated milk or 1½ cup milk
- 3 bars Embajador chocolate or ¼ cup dark chocolate
- Sugar to taste (optional)
Instructions
- In a pot over medium heat, add water, cinnamon sticks, cloves, and nutmeg. Bring to a simmer and add the evaporated milk and chocolate bars.
- Stir continuously until the chocolate is melted, then remove from heat and serve with pan sobao. Optionally, sweeten with more sugar to taste. Buen provecho!
