Aroma hot chocolate my café

Aroma hot chocolate my café , If there’s one drink that’s virtually impossible to resist, it’s chocolate. Despite having calories, due to its fat content, it is nutritious. Black, in particular, is a good source of iron and magnesium. It also provides appreciable amounts of protein, minerals and vitamin B.

Aroma hot chocolate my café

Another interesting quality is that a small amount encourages people with depression, because its theobromine increases the production of natural substances in the brain that produce well-being. These are endorphins, which also stoke loving feelings and excitement. And if this were not enough, theobromine is a good stimulant for the heart and kidneys.

The Venezuelan chocolate brand Cakawa (@vecakawa), which works with different cocoas in the country under the bean to barmodality, developed seven recipes on how to prepare this hot drink and shared them with Cocina y Vino.

It is worth mentioning that, although each of the preparations is formulated with its tablet 71% of South lakeorigin, you can use any other chocolate, yes, that is a cup.

No milk

This is the traditional preparation. You will need 90 g of chocolate for a cup and a cup and a half of hot water. The first thing you need to do is melt the chocolate in a bain-marie. Set it off, heat it over moderate heat and add the water little by little, stirring until it has the thickness of your taste. But don’t let it boil. This recipe will give you for 4 small cups.

With orange tone

A chocolate bar for 90 g cup, half orange juice, 1/3 cup of water and orange zest to taste. Melt the chocolate in a bain-marie, then add the orange zest, set aside. Heat the water and pour the orange juice on it. Pour the chocolate into that water and stir constantly. Do not let it boil. It is for 4 small cups.

With milk

It is the most frequent option when you want to drink hot chocolate, either to counteract the cold or simply to enjoy the drink itself, at any time.

You barely need 90 g of chocolate cup and 2 cups of milk. You should melt the chocolate in a bain-marie, then set it off and heat it over moderate heat with the milk, stirring until it boils and thickens. If you wish, you can add cinnamon to it. Although it can also appeal to your creativity. It gives you for 5 small cups.

With spices

You only need a 90 g tablet of chocolate cup, 2 cups of water, nutmeg zests and sarrapia to taste. You need to heat the water with nutmeg zest and sarrapia. Try to make it no more than 1/2 teaspoon to achieve a subtle flavor. Once the water boils, turn off and let it infuse. Then, melt the chocolate in a bain-marie, set it off and heat it over moderate heat with the hot spicy water, stir and do not let it boil. This recipe gives for 5 small cups.

With this proposal, Cakawa was inspired by the ancestors. “It was made by the Latin American Indians, precursors of a drink with cocoa reserved only for the gods and their magical rituals. From archaeological studies, we know that the Maya fermented cocoa. The Aztecs called it cacaoatl (cocoa water), which they seasoned with spices and aromatic herbs, playing with bitter, sweet and spicy flavors.

With beetroot

Requires cup chocolate, a medium beet, 1 cup of water and cinnamon (optional). To prepare it, cut the beet in two and blend with the water, strain and set aside. Melt in a bain-marie 1/3 cup of chocolate (equivalent to approximately two tablespoons of melted chocolate). Set it off and heat it over moderate heat with the cup of beetroot juice. Do not let it boil. If you prefer, add cinnamon. Give for 2 small cups.

“Perhaps this combination, with healthy properties,is new to many people. Chocolate and beets balance each other, creating a delicious drink with an intense terracotta color,” says Cakawa.

With mint

90 g cup chocolate bar, 1 1/2 cups of water, mint leaves or a bag of mint tea, honey to taste. Boil the water, pour the mint leaves or tea and let it infuse. Melt the chocolate in a bain-marie, then set it off and heat it over low heat, while gradually adding the mint water and stirring. Do not let it boil. Serve with a teaspoon of honey.

“It’s excellent, because it combines the warmth of chocolate and the freshness of mint. Both complement each other at the time of rest. Chocolate, due to its high serotonin content, produces calm and reduces stress, while mint, due to its sedative effect, relaxes and decreases insomnia.”

With vegetable milk

This alternative goes like a ring to the finger to vegetarians,vegans and lactose allergic. In this recipe the milk of animal origin is omitted, for a vegetable, the one of your preference: almonds, oats, rice, quinoa or coconut, among others. This variety has mono and polyunsaturated fats, low in sodium and calories.

hot chocolate recipe

To prepare it you need a tablet of 90 g of chocolate cup, 2 cups of vegetable milk (the one to your liking), ginger or cardamom. Boil the milk moderately for 5 minutes with ginger or cardamom. Remove from heat and add the chopped chocolate, let stand for a few minutes. Then, heat again, but over low heat and stirring.

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