I have a weakness that gets worse at Christmas time. When the streets grow dusty with snow and everyone’s wrapped up in scarves, all I can think about is hot chocolate. I’m not talking about just any hot chocolate here, no no my friend. I’m talking about the Brazilian hot chocolate the kids at our Learning Centers share with us when we visit them in Goiânia. (If you’re wondering why they look so happy in photos, I’m convinced this hot chocolate is a part of it.) Before you make this recipe I should warn you, this stuff is not for the faint of heart—I use the term ‘hot chocolate’ loosely as it’s more of a drinking chocolate. It’s sweet and incredibly addicting, so drink at your own risk.
4 cups milk – but be prepared to add a little more if it’s too chocolatey. I used fat free, but 2% or whole milk would work better.
1.5- 2 cups cocoa powder – this can be adjusted based on how sweet you’d like it, but it’s best to start on the lighter side and build your way up. You can use any brand of cocoa powder, but make sure it’s the sweetened kind (I’m unfortunately speaking from experience here).
Cinnamon powder – as much as your heart desires
3 big spoonfuls corn starch
Mix 3.5 cups milk, cocoa powder, cinnamon, and cloves in pot and bring to a boil, stirring regularly.
Take the rest of your milk and stir in the corn starch until dissolved.
Once dissolved, add milk and corn starch mixture to the boiling pot.
Boil for a few minutes, stirring to thicken. Add more milk or chocolate as desired.
Serve warm and enjoy!