Chocolate Caliente Puertorriqueño
Creamy Puerto Rican hot chocolate made with a sweetened drinking-chocolate bar, whole milk, a little cornstarch, and vanilla. Ready on the stovetop in approximately 15 minutes.
Equipment
- Medium heavy-bottomed saucepan
- Whisk
- Small bowl
- Measuring cups and spoons
- Kitchen scale
- Knife and cutting board
- Heatproof spatula
- Four mugs
Ingredients
Hot Chocolate
- 4 cups whole milk 950 ml, divided
- 4 ounces sweetened drinking chocolate such as Chocolate Cortés Original (113 g), finely chopped
- 2 teaspoons cornstarch approximately 5 g
- 1 teaspoon vanilla extract 5 ml
Optional Sweetness Adjustment
- 1-2 teaspoons granulated sugar 4–8 g, only if needed
Instructions
Make the Cornstarch Slurry
- Measure ¼ cup (60 ml) from the 4 cups of cold milk. Whisk it with the cornstarch in a small bowl until smooth. Set aside.
Melt the Chocolate
- Add the remaining milk and chopped chocolate to the saucepan.
- Heat over medium-low heat for approximately 6–8 minutes, whisking frequently, until the chocolate has melted and the milk is steaming. Scrape the bottom and corners as you stir. Do not let the milk boil vigorously.
Lightly Thicken
- Whisk the cornstarch mixture again because it settles quickly. Slowly pour it into the hot chocolate while whisking continuously.
- Increase the heat to medium if needed. Bring to a very gentle simmer, then reduce the heat and stir for approximately 1 minute. The drink should lightly coat a spoon while remaining easy to pour. Total cooking time is approximately 10 minutes, depending on your stove.
Finish and Serve
- Remove from the heat and stir in the vanilla.
- Let a small spoonful cool before tasting. If needed, stir in the optional sugar, 1 teaspoon at a time, until dissolved.
- Divide equally among four mugs. Serve hot, allowing it to cool to a comfortable drinking temperature before sipping.