Hot Chocolate Trio

January 26, 2018

Xocolatat Jolonch: Spanish-style Hot Chocolate with Cinnamon

This 60% Dark cocoa mix is made using traditional methods: raw, fermented beans are roasted in a oak-fired oven, crushed and combined with sugar, rice flour, cinnamon, and vanilla in a granite stone mixer into a paste, and then grated into a fine powder. Then the chocolate is thickened with rice flour to create the consistency Spanish hot cocoa is known for!

How to make Spanish Hot Chocolate with Xocolatat Jolonch Dark Grated Chocolate


Milk: 4 cups

Jolonch Stone Ground 60% Dark Grated Chocolate: 3 cups.

Makes approximately 6 cups of Artisan Hot Chocolate

  • Bring the milk to a boil
  • When it comes to a boil, slowly add the Stone Ground chocolate while stirring.
  • Lower the flame to medium heat and continue stirring 5-10 minutes until it becomes thick and to the desired consistency, make sure it does not stick to the bottom of the pan.

Enjoy this decadent Spanish Hot Chocolate with churros: It coats churros when it’s dipped, but still thin enough to drink.

Chai Spiced White Hot Chocolate

A sweet drink with hints of cinnamon featuring Vanuato Kakaw Mexican White Chocolate and a delectable chai flavor


  • fresh ginger: 2 slices
  • 4 green cardamom pods, crushed
  • Cinnamon: 1 stick
  • Anise: 2 stars
  • Water: 1 cup
  • Milk: 1 ½ cups
  • Brown sugar: 2 tablespoons
  • 3/4 cup chopped Vanuato Kakaw White Chocolate (2 bars)


  1. In a small saucepan add ginger, cardamom, cinnamon, star anise, and water. Bring water to boil and then reduce to simmer. Simmer uncovered for 10 minutes.
  2. Add brown sugar and whisk until fully dissolved.
  3. Reduce the heat to low. Add milk to saucepan. Let milk heat up for 2-3 minutes.
  4. Add white chocolate and whisk until melted. Heat beverage to preferred temperature (DO NOT let boil).
  5. Remove all spices
  6. Serve immediately, top with marshmallow and sprinkle with cinnamon.

Gourmet Peruvian Hot Chocolate

One cup of this Peruvian Hot Chocolate will warm up your heart, body, and soul during the winter. Peruvian Hot Chocolate is made rich by the blend of three different types of milk and infused with cinnamon and clove flavors that you won’t find in a classic hot chocolate mix.


  • Serves about 5 large cups.
  • Water: 2 cups
  • Cinnamon stick: 1
  • Cloves: 4
  • Old spice:
  • Milk: 4 cups
  • Evaporated milk: 1 can
  • Sweetened condensed milk: 1 can
  • Shattell Peruvian dark chocolate: 1 ½ bar (4oz approx.)
  • Cornstarch: 1 tablespoon


  1. In a medium saucepan bring the water to a boil with the cinnamon stick and cloves for about 7 minutes.
  2. Discard the spices and add the condensed milk, regular milk and evaporated milk to a simmer while stirring for about 3 minutes.
  3. Add the chopped chocolate, stirring until melted.
  4. Stir in 1 teaspoon of cornstarch diluted in 1 tablespoon water, stirring until slightly thickened.

Serving Options:

Pour into a mug and top with marshmallows or whipped cream sprinkled with shaved chocolate