- 300 grams of chocolate 80%.
- 3 pieces of ishpingo.
- 2 cinnamon sticks.
- 3 cloves.
- 5 sweet peppers.
- 180 grams of brown sugar.
- 1/2 teaspoon cayenne pepper.
- a pinch of sea salt.
1, Boil the milk with all spices for 15 minutes over low heat. Add the chocolate and whisk it until it melts competitively. At this point your hot chocolate is ready!!
Tip: the more you whisk the chocolate over low heat the thicker your chocolate will be.
*Recipe adjusted from the original recipe of Chef Gaby Cepeda.
in regard to Ecuadorian Hot chocolate recipe on this site, does not say how much milk to add. Could you kindly let me know how much milk to add and also Ishpingo is that something I can find locally in Minneapolis? or do you know where I can find some?