If Argentinians have their hot chocolate by dunking a chocolate spoon or a chunk of chocolate in their hot milk, Venezuelans take a more preparation-intensive approach to it.
Not that there's anything wrong with the Argentinian version of hot chocolate, El Submarino, but this hot chocolate with rum from Venezuela is totally worth the extra little bit of effort.
Main recipe sources: Saveur and EnrileMoine.
Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Shrimp cocktail in avocado cups.
Five years ago: Cypriot tomato salad (Greek).
Six years ago: Coconut corn salad.
Seven years ago: Goat cheese rounds in prosciutto.
Eight years ago: Baby making and no cooking :).
Ingredients (serves 4):
- 4 cups of milk
- 1 cup chopped semi sweet chocolate tablet
- 4 teaspoons cornstarch
- 1 pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons of dark rum
In a saucepan over medium heat, add 3 cups and a half of milk and the chopped chocolate and cook stirring occasionally, making sure the chocolate doesn't stick to the bottom of the pan.
In a bowl, put the rest of the milk and add the cornstarch and stir them well.
Once the chocolate has completely melted in the milk, reduce the heat to medium-low,add the milk and cornstarch mix, and continue cooking stirring constantly, for 7-8 minutes until the chocolate has the desired thickness.
Add the rum, vanilla and salt and stir.
Serve hot. It's done, dig in! :)
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