Ecuadorian Hot Chocolate Recipe (Traditional & Authentic)
Rich, creamy, and deeply comforting, this Ecuadorian hot chocolate blends cocoa, bittersweet chocolate, and a touch of cream cheese for a silky finish.
Equipment
- Small saucepan
- Wooden spoon or heat‑resistant spatula
- Measuring cups and spoons
- Blender (for the cream cheese blend)
- Ladle or serving spoon
- Heatproof mugs
Ingredients
- 2 cups whole milk (480 ml) or swap half with evaporated milk for extra richness
- 1 oz dark or bittersweet chocolate, finely chopped (30 g)
- 3 ½ Tbsp unsweetened cocoa powder (45 g)
- 3 ½ Tbsp brown sugar (45 g)
- Pinch of sea salt
- 2 oz cream cheese (or try 50 g cream cheese + 1 Tbsp heavy cream)
- ¼ tsp ground cinnamon or a drop of vanilla extract
Instructions
- Warm the milk: In a small saucepan, gently heat the milk over low heat. Keep it warm but avoid letting it boil.
- Mix in the dry ingredients: Add the cocoa powder, brown sugar, salt, and chopped chocolate. Stir continuously until the mixture is smooth and the chocolate has melted.
- Blend for creaminess: Carefully transfer half of the hot mixture to a blender. Remove the center insert from the lid and cover with a towel to release steam safely. Add the cream cheese and blend until silky.
- Combine and reheat: Pour the blended mixture back into the saucepan with the remaining hot chocolate. Stir well to combine and warm through.
- Serve and enjoy: Ladle into mugs and serve immediately while hot. For a traditional touch, pair with fresh bread or a slice of cheese.
