Chocolate de Guam (CHamoru Hot Chocolate)
A rich, unsweetened cacao drink whisked to a foam with a wooden batidore and lightly sweetened, traditionally served hot alongside titiyas or sweet bread at family gatherings.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 130 kcal
Equipment
- •Small saucepan
- •Batidore or whisk
Nutrition
Per serving, approximate
- Calories
- 130 kcal
- fat
- 5
- carbs
- 20
- protein
- 2
- calories
- 130
Instructions
- 1
Heat the water in a small saucepan until it gently bubbles.
- 2
Add the cacao tableya (chocolate tablets). Stir until completely melted and smooth.
- 3
Stir in sugar to taste. Add the coconut milk if you are using it.
- 4
Let it gently bubble on low heat for 5 minutes. Stir occasionally.
- 5
Take the pan off the burner. Whisk fast with a batidore (wooden whisk) until foamy.
- 6
Pour into mugs and serve hot.
Chef's tips
Whisk fast with a batidore or a standard hand whisk right before serving to build a rich layer of foam.
Storage
Best served fresh; can be refrigerated and reheated within 1 day.
Reheating
Reheat gently over low heat, whisking again before serving.
Common mistakes to avoid
- •Boiling the liquid too hard, which can scorch the chocolate and make it taste bitter
- •Not whisking hard enough, missing the classic foamy top
Serving suggestions
Cooked Chocolate de Guam (CHamoru Hot Chocolate)?
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