Our Favorite Peruvian Hot Chocolate Recipe
As the temperatures continue to dip here in Chicago, we begin to slowly “hibernate”. For our family, it means that we have more bonfires out in the backyard, we prepare homemade soups and make my family’s favorite, Peruvian hot chocolate. YUMMMM!
I discovered Peruvian hot chocolate on my first visit to Lima, Peru back in 2008. Peruvian winters are typically cloudy and grey with a misty fog in the air. And to my surprise, the majority of homes have no heat, so I remember feeling constantly chilly!
Below is a photo of my husband, father in law (Vidal) and I. We were at a popular shopping center called Lancomar where you have a spectacular view of the coastline (the costa verde). You can see the misty fog in the background, don’t judge my fashionable outfit…..haha.
Each morning, my father in law made hot chocolate while my husband and I ran to the panaderia across the street to grab fresh baked breads and alfajores cookies. It was one of my very first memories visiting Peru, along with meeting my husband’s family for the first-time.
The great thing about my father-in-law’s recipe was he knew it by heart, there was no need for a recipe. As he melted the chocolate over the stovetop with milk, he tossed in orange rinds, cinnamon sticks, and other spices, all the while telling stories of when my husband was a young boy in Lima. A few times, he even spiked the hot chocolate with Peruvian Pisco.
I thought I would share with you our favorite recipe and the chocolate we use. We don’t always have cinnamon sticks on hand, so the chocolate we use already has flavors of clove and cinnamon, it makes things a bit easier for busy people.
I know there is other Peruvian chocolate on the market that you can use to make this recipe, however I like to use the brand my father in law used, Sol del Cusco. It is not a chocolate that you can break off and eat like a Hershey's, it has a different consistency, and to be honest does not taste good on it’s own as a snack.
You can find the chocolate on Amazon or a website we order Peruvian ingredients from, Amigo Foods. The chocolate bars can also be sourced locally in some of the Latino tiendas, but that might be difficult for some of you.
For hot chocolate, I typically add marshmallows, some of my favorite are from Mother Wilma’s. However, with Peruvian hot chocolate, because of the other spices and the oils from the orange peel, the marshmallows are not necessary.
One side note, I rarely spike the hot chocolate with Pisco, that is something we save for when we are entertaining a group of friends and family. So it would be perfect for an intimate Halloween party or the upcoming Thanksgiving holiday.