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
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.
Add brown sugar and whisk until fully dissolved.
Reduce the heat to low. Add milk to saucepan. Let milk heat up for 2-3 minutes.
Add white chocolate and whisk until melted. Heat beverage to preferred temperature (DO NOT let boil).
Remove all spices
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.