Colombian Hot Chocolate: What's The Cheesy Secret?

Colombian hot chocolate, or Chocolate Santafereño, is a unique beverage that combines two seemingly disparate ingredients: chocolate and cheese. This traditional drink, enjoyed by Colombians for breakfast or as an evening snack, has sparked mixed reactions online, particularly on TikTok, with some expressing disgust at the idea. However, it is beloved by many Colombians, who find the combination of sweet and salty flavours comforting and satisfying. The cheese typically used in this beverage is a soft, mild, white cheese such as mozzarella, Oaxaca, Swiss, halloumi, or queso de freir. The cheese is cut into cubes and added to the hot chocolate, where it melts, adding a salty hint to the sweet drink. The resulting drink is thick, creamy, and indulgent—a unique treat that has become a worldwide sensation.

Colombian hot chocolate is made with water or milk

Colombian hot chocolate is traditionally made with water, not milk. This is because the drink originated in Bogota, which has gone by the name of Santa Fe de Bogota at various points in its history. The traditional variety of hot chocolate from this region is called chocolate santafereño, and it is made with water.

However, Colombian hot chocolate can also be made with milk. In fact, some recipes suggest using a mixture of water and milk, heating the water first, and then adding the milk at the end. This is said to result in a drink that is sweet but not too heavy.

When made with water, Colombian hot chocolate is a bitter drink. However, when made with milk, it becomes creamier. This is because, in the traditional recipe, the chocolate is mixed with whole milk.

The type of milk used can also depend on personal preference. For example, some recipes suggest using whole milk, while others simply state to use milk or your milk of choice.

The type of chocolate used is dark or bittersweet

Colombian hot chocolate is made using dark or bittersweet chocolate. The chocolate is melted and mixed with spices like cinnamon and cloves, and sometimes a pinch of sugar, to create a rich, indulgent drink. The chocolate used is of the highest quality, often made from single-origin chocolate sourced directly from Colombia. This ensures an authentic and intense flavour.

The chocolate is usually in the form of tablets or bars, which are broken into pieces and melted in water or milk. The traditional method involves heating the chocolate with liquid in a "chocolatera", a small metal pitcher, over a stove. A "molinillo", a wooden whisk, is then used to vigorously stir and froth the mixture. This process is repeated several times to create a thick and creamy hot chocolate.

The type of chocolate used in Colombian hot chocolate is essential to its distinctive flavour. The dark or bittersweet chocolate provides a rich, intense flavour that serves as the perfect base for the addition of spices and cheese. The chocolate is carefully selected to ensure the highest quality, with many people opting for well-known Colombian brands such as Corona or Luker.

The process of preparing the hot chocolate is just as important as the ingredients themselves. The act of melting the chocolate, adding spices, and frothing the mixture creates a ritualistic experience. The use of traditional tools like the "chocolatera" and "molinillo" adds to the authenticity of the drink. The chocolate is carefully selected, prepared, and served with great care, reflecting the importance of this beverage in Colombian culture.

The result is a decadent and indulgent hot chocolate with a unique flavour profile. The bitterness of the chocolate is balanced by the sweetness of the spices and the creaminess of the milk. The addition of cheese, which melts into the hot chocolate, creates a surprising combination of sweet and salty flavours. This unusual pairing has become a beloved tradition in Colombia, enjoyed by people of all ages.

The cheese is usually mozzarella, but other types can be used

Colombian hot chocolate is a unique and indulgent treat, and the type of cheese you use can vary depending on your preference and availability. While mozzarella is the most commonly used cheese, there are several other options that will complement the rich, dark chocolate perfectly.

Mozzarella is a popular choice for Colombian hot chocolate because it is mild and melts easily, adding a subtle salty flavour to the drink without being overpowering. Its melting properties make it ideal for this application, as it blends seamlessly into the hot chocolate, creating a creamy texture. However, if you're looking for something a little different, there are several other types of cheese you can use.

Queso doble crema, or "double cream cheese", is a traditional Colombian cheese that would be an excellent choice for this drink. It is a soft, fatty cheese, similar to a double cream brie, and will add a rich, creamy texture to your hot chocolate. While it may be challenging to find outside of Colombia, it is worth seeking out for an authentic experience.

Other suitable options include Oaxaca cheese, a Mexican cheese that is similar to mozzarella in texture and flavour, or halloumi, a semi-firm white cheese that will provide a salty contrast to the sweet chocolate. If you're feeling adventurous, you could even try experimenting with tofu, paneer, or a mild UK white cheese.

No matter which cheese you choose, the key to success is ensuring it melts smoothly into the hot chocolate, creating a creamy, indulgent drink. So, don't be afraid to experiment with different types of cheese to find your perfect combination.

The drink is made in a chocolatera and frothed with a molinillo

Colombian hot chocolate is traditionally made in a chocolatera and frothed with a molinillo. A chocolatera is a small metal pitcher, and a molinillo is a traditional wooden whisk. The molinillo is held between the palms and rotated by rubbing the palms together to create froth in the drink. The molinillo is also used to stir the drink.

The molinillo is a traditional turned wood whisk used in Latin America and the Philippines, where it is also called a batirol or batidor. It is used to prepare hot beverages such as hot chocolate, atole, cacao, and champurrado. The molinillo is made by hand from a single piece of alder wood and decorated with dark accents burned into the wood. It comes in two sizes: small (9''-10'') and large (13''-14'').

The chocolatera is used to heat the milk, chocolate, and spices over the stove. The molinillo is then used to stir and froth the mixture. This process creates a steaming-hot, frothy drink that is then poured into a mug.

The traditional way of making Colombian hot chocolate results in a much stronger and more complex flavor compared to American hot chocolate. It is also less sweet.

It is served with a spoon

Colombian hot chocolate is served with a spoon, allowing you to scoop out the melty cheese from the cup. The cheese is usually cut into small cubes and placed in the cup before pouring in the hot chocolate. After a minute, the cheese becomes gooey and stringy, and you can use the spoon to dig out bites of salty cheese to enjoy with the sweet, bittersweet hot chocolate.

The hot chocolate is typically made with dark or bittersweet chocolate, cinnamon, and cloves. It is heated in a saucepan or a traditional Colombian chocolatera (a small metal pitcher) and stirred with a molinillo (a wooden whisk) to create a frothy texture.

The cheese used in Colombian hot chocolate is traditionally a soft, mild, white cheese such as mozzarella, Oaxaca, Swiss, halloumi, or queso de freir. It is added to the hot chocolate to create a unique salty-sweet flavour combination and to make the drink extra thick and creamy.

The practice of adding cheese to hot chocolate may seem unusual to those outside of Colombia, but it is a well-loved tradition among Colombians, who often enjoy it for breakfast or as an evening snack.

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