Method
1. Tip the cacao and water into a small pan and bring to the boil, stirring frequently.
2. When thick and well combined, remove the hot chocolate from the heat.
3. Add honey or sugar to taste. You can thin the hot chocolate by adding extra water or vary it by adding a splash of milk or rum. Vanilla, chilli, cinnamon and nutmeg also make great additions.
Thanks to
James Brooks from the United Kingdom for submitting this Venezuelan Hot Chocolate recipe.
Added on 22 October 2008.
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