Latin Flair – Daisy Martinez’s Hot Chocolate (and a winner)
As promised, I bring you today a recipe from Daisy Martinez’s latest cookbook Daisy’s Holiday Cooking. And of course, it’s a sweet one – Hot Chocolate. It’s a short one but ohhhh is it a good one. It may seem silly for me to have picked hot chocolate when there are so many other great desserts in the book. What struck me about this one was the use of coconut milk instead of regular whole milk as the main ingredient.
Because coconut milk is naturally unsweetened and mild in flavor, it played a supporting role to the chocolate. But it was an important role as its creaminess gives this hot chocolate a luscious texture that will coat your mouth oh so nicely. I chose to pair this with Abuelita chocolate – chocolate tablets used to make Mexican-style hot chocolate which is sweetened and has a touch of added cinnamon. This resulted in a hot chocolate that had a touch sass – it was sweet, warm and a little spicy. Once you drink this, you won’t want to have hot chocolate any other way.
And now for the winner of a copy of Daisy’s Holiday Cooking.
It was great to read about all of your wonderful traditions. Random integer selected comment number 43 by Jackie, who has a super cute blog called Galexi Cupcakes. Her tradition involves the typical Latino Caribbean Holiday Dinner where the crown jewel is a Pernil – Latino Roasted Pork Shoulder. Move over turkey, cuz pernil is where it’s at! Can’t wait to make mine this week.
Latino Hot Chocolate
Ingredients:
One 25-ounce can or two 13.5-ounce cans of unsweetened coconut milk
1/2 cup heavy cream
8 to 9 ounces of sweetened chocolate, such as Cortes, Abuelita or Ibarra, broken into chunksDirections:
Combine coconut milk and heavy cream in a medium saucepan over low heat. Add chopped chocolate. Stir continuously with a whisk to make sure chocolate does not stick to the bottom of the pan and scorch. Continue to stir until chocolate has completely melted and the mixture steams. Serve hot.
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Rachel — November 21, 2010 @ 4:41 pm
Mmm… what genius flavors that create a killer sweet combination. Great post!
Rosa — November 21, 2010 @ 4:56 pm
Congrats to the winner!
That hot chocolate looks delicious!
Cheers,
Rosa
Stephanie — November 21, 2010 @ 4:58 pm
What a great recipe – would never have come up with this! Thanks for sharing.
Steel City Flan — November 21, 2010 @ 6:03 pm
Abuelita chocolate and coconut milk? Gimme gimme gimme.
Tracey — November 21, 2010 @ 6:09 pm
Oh this sounds like a wonderful treat for a cold winter day! I would never have thought to use coconut milk, but I bet it’s terrific.
vanillasugar — November 21, 2010 @ 7:21 pm
coconut milk? really? never would have guessed that. but i’m into it hot momma! this drink is like meal. can we add some booze to it?
food librarian — November 21, 2010 @ 9:10 pm
Love this! Looks perfect and hearty! – mary
ingrid — November 21, 2010 @ 11:02 pm
We’ll be having a traditional Thanksgiving but I say Amen to Pernil!
Btw, YAY, I finally found tamari! I’m making your salmon this week!! Thanks again for sharing the recipe.
~ingrid
Barbara — November 21, 2010 @ 11:59 pm
This looks like a cup of heaven, Eliana. Here is a little award for you that I am passing on: http://blogs.poughkeepsiejournal.com/dishnthat/2010/11/22/a-versatile-blogger-passes-it-on-to-10-more/
CiCi_SensiChic — November 22, 2010 @ 3:57 am
Oh wow deliciosoooooooo!! This looks amazing!! We’ll definitely be trying this out!
Joanne — November 22, 2010 @ 6:43 am
I’m usually not the biggest hot chocolate fan, being that I’m a vanilla girl at hot (love white hot chocolate. L.O.V.E.) However, with coconut milk in the mix. I’m SO there.
dani — November 22, 2010 @ 7:55 am
perfect for cold days like today (-20)
dani — November 22, 2010 @ 7:57 am
perfect for cold days like today (-20 C)
JennyBakes — November 22, 2010 @ 9:49 am
I can’t wait to try this! I have a plan to do it on the first day we have WITHOUT the inlaws, to celebrate the end of the holiday weekend.
A Bowl Of Mush — November 22, 2010 @ 11:00 am
So delicious!!
Jackie — November 22, 2010 @ 1:38 pm
A couple of things…First thank you’s are in order to Eliana for this wonderful prize. I’ve been following her blog for 1 year now and I have made many of her creations and they have all come out wonderfully delicious. Secondly, I’m happy to have won the book, as I am a huge Daisy Martinez fan. Having watched her from her novice days on Channel 13 and look at her now!! Go Girl!! And lastly, I can’t wait to make this hot chocolate, my nenas (girls) love HC!! Happy Thanksgiving Eliana! besitos.
-Jackie
CookiePie — November 23, 2010 @ 5:10 pm
Yum yum yum – that sounds (and looks) soooooo delicious!!
Xiaolu — November 23, 2010 @ 5:33 pm
Ooooo. I’ve never thought to use coconut milk in hot chocolate. Sounds wonderful!
Katrina — November 24, 2010 @ 10:55 am
I looooove hot chocolate!! Great recipe!
Islandia — November 24, 2010 @ 1:01 pm
omgosh I love that she uses coconut milk!! I so wanna try this now!
Lori — November 24, 2010 @ 3:54 pm
This sounds awesome! I love coconut milk, but it never occurred to me to add it to my hot chocolate! Such a good recipe. I’m looking forward to trying it.
Michelle — November 24, 2010 @ 6:21 pm
Oh, this sounds so rich and wonderful. Great idea to use coconut milk – I’d never have thought to do it.
5 Star Foodie — November 24, 2010 @ 7:48 pm
Ooo, I’ve tried a hot chocolate with coconut milk before, it is soooo good!
Donna — November 24, 2010 @ 8:52 pm
Happy Thanksgiving to you.
steph (whisk/spoon) — November 25, 2010 @ 7:54 am
that looks so rich! coconut milk and mexican chocolate sounds like a great combo. happy thanksgiving!!
Bunny — November 25, 2010 @ 4:36 pm
I’m not big on coffee or tea but hot chocolate …oh yeah!! This is so different and wonderful!! Thank you! Happy Thanksgiving !!
Brian @ A Thought For Food — November 26, 2010 @ 8:40 am
Seeing this picture makes me feel all warm and cozy inside. This, for me, is all I need to comfort me when it’s freezing out. Looks wonderful!
Paris Pastry — November 26, 2010 @ 12:15 pm
Coconut milk and a hint of cinnamon? Oh my! What a great tip to substitute whole milk for coconut milk. I need to try it out ASAP.
Kerstin — November 27, 2010 @ 1:44 pm
Wow, this sounds amazing and I’m also intrigued by the coconut milk in there – hot chocolate is my go-to dessert during the winter
Chaya — November 28, 2010 @ 5:14 am
I could go for a cup of this delightful hot chocolate. It is cold here and this would surely warm me up. Love the choice of ingredients.
Ana L. Flores — November 29, 2010 @ 12:26 am
Wow! I just stumbled upon your blog and I´m so thrilled I did!
I adore hot chocolate, but I usually like it with water, the way they make it in Oaxaca and in El Salvador, where I´m from.
This coconut variation sounds delicious and I can´t wait to try it out.
Thanks!!!
Spike — November 30, 2010 @ 12:05 pm
sounds like the best hot chocolate ever!
JennyBakes — December 1, 2010 @ 5:33 pm
You know, I tried this, but the coconut milk made it too cloying for my tastes. I had to add a cup and a half of milk just to make it drinkable texture wise. I think maybe if I tried it again, I’d go with light coconut milk (because while the texture was difficult, it tasted great!).
Marisa — December 3, 2010 @ 7:35 am
What a great idea to use coconut milk! I bet it tastes divine.
Kulsum at JourneyKitchen — December 11, 2010 @ 5:50 am
This looks divine! I bet it tastes divine too with the coconut milk !
Carina — December 20, 2010 @ 5:15 pm
I cannot WAIT to try this. I have Daisy’s first book and cook out of it all the time.
Jenné @ Sweet Potato Soul — January 18, 2011 @ 10:25 pm
YES! This sounds so delicious. I love the use of coconut milk.
Your blog is awesome, and incredibly inspiring : )