Brazilian Hot Cocoa
Brazilian Hot Cocoa is thick, silky and unbelievably creamy! A decadent treat to warm you up and sooth your soul. You'll want to sip this all winter long!
Ingredients
- 4 cups whole milk
- 2 tablespoons cornstarch
- 5 tablespoons unsweetened cocoa powder
- 1 14 ounce can sweet condensed milk
- Optional: 1 teaspoon vanilla extract and 1/2 teaspoon cinnamon
Equipment
Instructions
- Combine the milk and cornstarch in a saucepan and whisk until the cornstarch dissolves. Add the cocoa powder, cinnamon (if using) and sweet condensed milk, whisking to combine.
- Bring to the stove, over medium heat, and cook until the cocoa powder has dissolved and the mixture is hot, creamy and thick. Do not boil! If the hot cocoa is too thick, add milk to bring it to the desired consistency.
- Add the vanilla extract, if using.
- Pour into mugs and serve, topped with whipped cream!
Notes
- Consistency: Brazilian Hot Cocoa is best enjoyed right after you make it. It will get thicker as it cools, so drink up! :)
- Leftovers: You can refrigerate the hot cocoa after it cools down. It will get very thick in the fridge, so reheat on the stove, over medium-low heat, and be prepared to add some more milk if needed.
- Booze: If you want to spike it, bourbon and cachaça are my favorites!
Nutrition
Serving: 1g, Calories: 224kcal, Carbohydrates: 25g, Protein: 10g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 28mg, Sodium: 118mg, Fiber: 1g, Sugar: 18g