Travel the World Through Chocolate: Drinking Chocolates

La Parisienne in Paris

I learned my liquid chocolate method at 5 am while staging at the Hôtel Crillon in Paris. Though the drinking chocolate there was prepared for the hotel breakfast, I actually prefer my cup strong and after dinner.

The most important detail is how it is prepared. You must make the thick, chocolate drink a day (or at least a couple of hours) before serving. Then froth it in a blender and sip it steaming hot or pudding cold in a gorgeous bowl. The viscosity will improve and flavors will intensify the longer it sits.

Peace, Love and Chocolate,

Katrina

Parisienne Drinking Chocolate

Ingredients:

  • ¼ cup + 1 tbsp La Parisienne Drinking Chocolate
  • 1 cup whole milk, oat milk or water
    • Note: Cocoa made with water will have a much deeper cacao flavor and a slightly thinner consistency
  • Orange peel (for garnish)

Directions:

  1. Bring milk, oat milk or water to a boil in a small saucepan. Turn the heat to low.
  2. Add the cocoa, whisking continuously until the chocolate pieces are completely dissolved and velvety smooth.
  3. Cover and let the cocoa steep for 5 minutes or overnight for a more intense and thick drink.
  4. Serve in a demi-tasse cup and garnish with a fresh orange peel.

Note: If you prefer a more subdued chocolate flavor, use less cocoa mix or add additional milk, water or oat milk. For a more intense flavor, refrigerate overnight and heat the next day.

Drinking chocolates

Aztec Elixir

Ingredients:

  • ¼ cup + 1 tbsp Aztec Elixir Drinking Chocolate
  • 1 cup whole milk, oat milk or water
    • Note: Cocoa made with water will have a much deeper cacao flavor and a slightly thinner consistency
  • Ancho chili powder or guajillo pepper (for garnish)

Directions:

  1. Bring milk, oat milk or water to a boil in a small saucepan. Turn the heat to low.
  2. Add the cocoa, whisking continuously until the chocolate pieces are completely dissolved and velvety smooth.
  3. Cover and let the cocoa steep for 5 minutes or overnight for a more intense and thick drink.
  4. Serve in a demi-tasse cup and garnish with a pinch of ancho chili powder or top with a guajillo pepper.

Note: If you prefer a more subdued chocolate flavor, use less cocoa mix or add additional milk, water or oat milk. For a more intense flavor, refrigerate overnight and heat the next day.

aztec elixir

Santaferen Colombian Hot Chocolate

Ingredients:

  • ¼ cup + 1 tbsp La Parisienne Drinking Chocolate
  • 1 cup whole milk, oat milk or water
    • Note: Cocoa made with water will have a much deeper cacao flavor and a slightly thinner consistency
  • Slice of farmer’s cheese (for garnish) 

Directions:

  1. Bring milk, oat milk or water to a boil in a small saucepan. Turn the heat to low.
  2. Add the cocoa, whisking continuously until the chocolate pieces are completely dissolved and velvety smooth.
  3. Cover and let the cocoa steep for 5 minutes or overnight for a more intense and thick drink.
  4. Serve in a demi-tasse cup and to make it authentically Colombian, add a slice of farmer’s cheese to a pick and place in your warm beverage.

Note: If you prefer a more subdued chocolate flavor, use less cocoa mix or add additional milk, water or oat milk. For a more intense flavor, refrigerate overnight and heat the next day.

Santaferen Drinkin chocolate