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Creole-Style Hot Chocolate from the French West Indies Recipe
Total time: less than 15 minutes
Preparation and cooking time: A few minutesDifficulty: Easy
Chef's Note
At the first communion meal, it is traditional to serve hot chocolate accompanied by bread and butter.
But hot chocolate is also served for breakfast simply to clear foggy heads after an over-indulgent evening.
We can't mention the islands without thinking of punch. Cocoa plays a role here too, for the West Indians make a cocoa punch to accompany dessert ice creams or just a good coffee.
Ingredients
Ingredients for 4 bowls or 6 cups
- 1 liter (4 cups) milk
- 1 egg
- 4 heaping tbsp. grated or powdered Cocoa
- 6 tbsp. cane sugar or brown sugar
- 1 tbsp. cornstarch
- 1 vanilla bean
- 1 cinnamon stick
- A pinch of grated nutmeg
- 150 g (5 oz.) toasted peanuts or almonds
Method
- In a saucepan, heat the milk with the split and scraped vanilla bean, the cinnamon and the nutmeg;
- in a small bowl, combine the cocoa, sugar, cornstarch and egg with a few drops of cold milk;
- pour the mixture into the hot milk; let thicken over low heat;
- remove the vanilla bean and cinnamon stick; add the peanuts or almonds and serve very hot.
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