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
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 chunks
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.