Dairy-Free Colombian Hot Chocolate with Coconut Milk
Rich and comforting Colombian hot chocolate made with fragrant panela and creamy coconut milk for a dairy-free twist.
Ingredients
- 4 cups Coconut Milk
- 4 tbsp Unsweetened Cocoa Powder
- 4 tbsp Panela
- 1 Cinnamon Stick
- 2 Cloves
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large, heavy-bottomed pot, combine 4 cups of coconut milk, 4 tablespoons of unsweetened cocoa powder, and 4 tablespoons of panela.
- 2Add the 1 cinnamon stick and 2 cloves to the pot.
- 3Heat the mixture over medium heat, which is about 148.9-162.8°C (150-160°C), stirring constantly. Continue stirring until the 4 tablespoons of panela have completely dissolved and the mixture is smooth. This should take about 3-5 minutes.
- 4Once the panela is dissolved, reduce the heat to low. Let the hot chocolate simmer gently for 10 minutes, stirring occasionally to prevent sticking. You will see small bubbles forming around the edges of the pot.
- 5Carefully remove and discard the 1 cinnamon stick and 2 cloves from the pot.
- 6Pour the hot chocolate into mugs. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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