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    You are in: Home / Recipes / Adapted Ecuadorian Hot Chocolate Recipe
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    Adapted Ecuadorian Hot Chocolate

    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    2 mins

    10 mins

    Tatooinedweller's Note:

    While studying in Ecuador, my host mom taught me to make hot chocolate their way. It's a very rich, filling dessert perfect for cold nights! I used the ingredients on hand; you can certainly substitute cocoa powder for the bittersweet or vice versa. Traditionally enjoyed with bread. Cinnamon is not traditional, but I like it. Let me know if you find any improvements!

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    Units: US | Metric


    1. 1
      Heat the milk in a saucepan, being careful not to let it boil.
    2. 2
      Add the chocolate, cocoa powder, salt, and brown sugar, stirring constantly until the mixture is uniform.
    3. 3
      Pour half the mixture into a blender, add the eggs and cream cheese and blend on high until there are no chunks and the mixture has a nice foam.
    4. 4
      Pour this back into the saucepan, stir a couple times to mix everything, and SERVE IMMEDIATELY (a serving is about 2/3 cup). Garnish with a sprinkle of cinnamon if desired.
    5. 5
      If you let it on the stove too long, it will turn into pudding. Not that it won't still be delicious!

    Ratings & Reviews:


    Nutritional Facts for Adapted Ecuadorian Hot Chocolate

    Serving Size: 1 (250 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 304.9
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 9.4 g
    Cholesterol 184.5 mg
    Sodium 242.6 mg
    Total Carbohydrate 30.1 g
    Dietary Fiber 2.3 g
    Sugars 18.1 g
    Protein 12.3 g

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