Peruvian Hot Chocolate infused with Cinnamon and Allspice

Peruvian Hot Chocolate infused with Cinnamon and Allspice, the perfect treat on a cold day!

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Peruvian Hot Chocolate

I know what you must be thinking.

What is so special about Peruvian Hot Chocolate? Why can’t I just open a little pouch and heat some water in the microwave?

Well, you can. But then you would be completely missing out. Unlike that little pouch, Peruvian Hot Chocolate is infused with cinnamon and allspice, giving it a depth of flavor you won’t find in a pouch.

Interesting fact. While we in North America enjoy our hot chocolate in the winter, it is actually the beginning of summer in Peru. One might think they would wait till it was winter to enjoy this drink, but they drink it in the summer. It is part of their holiday traditions, just as it is here in the states.

The Difference

Peruvian Hot Chocolate is different because they simmer it with cinnamon sticks and allspice. You can opt for using ground cinnamon and ground allspice, but if you do, you may want to get some spice bags so you don’t lose the smoothness of your hot chocolate. When I asked my husband his memories of drinking hot chocolate in Peru, he replied that it was good, but he never finished it because of the grainy stuff at the bottom.

This hot chocolate tends to be a bit sweeter than most, which makes it perfect for serving alongside a gluten free biscotti, which are delicious but don’t have a tendency to be as sweet. The biscotti I chose to serve it with are from my American Gluten Free Box. They are from Mariposa and were so good my husband asked me twice if I was sure they were gluten free. (If you want to try out American Gluten Free use the code MIAMI50 to get 50% off your first box!)

Traditionally, this would be served with Panettone, but I have only found a gluten free version on Amazon, and I haven’t tried it. Perhaps one day I will work on a recipe for it.

Recipe Notes

Sweetened Condensed Milk

Usually, this would be made by using granulated sugar and evaporated milk, but I had a can of sweetened condensed milk on hand and it worked great. Feel free to add it slowly to monitor the sweetness of your hot chocolate.

If you have any leftovers, just refrigerate it. It will last a few days. You can also reheat it with a teaspoon of instant espresso powder for a cafe mocha style drink!

Looking for another twist on hot chocolate? Try this Vegan Superfood Maca Hot Chocolate from Salted Plains!

Happy Gluten Free Eating!

Print Recipe

5 from 2 votes

Peruvian Hot Chocolate infused with Cinnamon and Allspice

Ingredients

• 2 cups water
• 1/3 cup unsweetened coco powder
• 2 cinnamon sticks
• 4 whole allspice
• 1 cup milk
• 1 can sweetened condensed milk

Instructions

• Heat water in a small pot until boiling.
• Stir in coco powder.
• Add cinnamon sticks and allspice. Simmer for 5 minutes, stirring occasionally.
• Stir in milk.
• Stir in 1/2 can of sweetened condensed milk. Taste for sweetness. Add rest as desired.
• Simmer for another 5 minutes.
• Serve hot.