Peruvian Hot Cocoa
Minutes Prep time: 10
Minutes Total time: 20
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 10
Minutes Total time: 20
Servings: 4
Difficulty: Intermediate
1-1/2 cups whole milk
1-1/2 cups half-and-half
2 teaspoons grated orange peel
1 teaspoon instant coffee powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
2 teaspoons cornstarch
4 envelopes (1.25 oz each) Swiss Miss® Dark Chocolate Hot Cocoa Mix
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 505 mg | 51% |
Carbohydrate | 36 g | 12% |
Cholesterol | 41 mg | 14% |
Total Fat | 17 g | 26% |
Iron | 1 mg | 7% |
Calories | 333 kcal | 17% |
Sodium | 265 mg | 11% |
Protein | 8 g | 16% |
Saturated Fat | 11 g | 56% |
Sugars | 26 g | 3% |
Vitamin C | 2 mg | 4% |
In a medium pot whisk together milk, half and half, orange zest, instant coffee, nutmeg, ground cloves and cinnamon. Bring to a simmer over medium heat, stirring frequently. Once bubbles break the surface, carefully ladle out about 1/3 cup of the milk mixture into a small bowl or measuring cup.
Add cornstarch to reserved milk and whisk until cornstarch is absorbed and there are no lumps. Whisk cornstarch mixture into milk. Cook and stir until milk mixture is smooth and thickened, about 3 minutes.
Remove from heat and strain milk through fine mesh strainer or several layers of cheesecloth. Empty cocoa packets into 4 mugs. Portion milk evenly between mugs and stir well. Serve Peruvian hot cocoa immediately.
When heating milk, be sure to stir as often as possible to keep the proteins in the milk from settling in the bottom of the cooking vessel. If they settle too long on the bottom they will create lumps, so stir as often as you can!
Peruvian Hot Cocoa