West Indian Hot Chocolate Recipe
West Indian Hot Chocolate
Flavors of Martinique
Total time: 30 to 60 minutes

Prep. time: A few minutes
Cooking time: 35 minutes including infusing time

Difficulty: Easy
Chef's Note

An essential accompaniment to butter bread or the "pomme-cannelle" brioche for breakfast in Martinique. 

For 2-3 servings

- 500 ml / 2 cups milk
- 100 ml / 2/5 cup water
- 1 cinnamon sticks
- 1 pinch of nutmeg
- zest of 1 unsprayed lime
- 1/2 Tsp. bitter almond extract or 1 vanilla bean
- 3 Tbsp. powdered dark cocoa powder, or more to taste
- 1 Tbsp. cornstarch

- 410 g unsweetened evaporated milk
  1. Heat the milk with cinnamon, nutmeg, lime zest without boiling. Let infused for 10 minutes.
  2. Melt the chocolate in 100 ml hot water and add back to the mixture. Leave on the heat for about 10 minutes without boiling, stirring frequently.
  3. Add the sweetened condensed milk and leave on the heat for another 10 minutes.
  4. Dissolve the cornstarch in a little cold water and stir into the mixture. After a few minutes, the hot chocolate should thicken slightly, enough to make it creamy. 
  5. Add bitter almond extract. Sift and enjoy.
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