Drinks
Chocolate Santafereño
Ingredients
- - Colombian drinking chocolate tablets (chocolate de mesa) — 150 g (5 oz)
- - Whole milk — 500 ml (2 cups)
- - Water — 250 ml (1 cup)
- - Queso campesino or mozzarella, cubed — 100 g (3.5 oz)
Method
- Combine the milk and water in a pot and bring to a gentle simmer.
- Break the chocolate tablets into pieces and add to the pot, stirring until fully melted and dissolved.
- Simmer for 5 minutes, whisking vigorously with a molinillo (rolled between the palms) to build a thick froth on top.
- Pour into mugs and drop a few cubes of cheese into each, allowing it to soften and partially melt.
- Serve immediately while hot, encouraging guests to fish out the softened cheese with a spoon as they drink.
Introduction: Chocolate santafereño is Bogotá's traditional hot chocolate, whisked to a froth with a wooden molinillo and famously served with a piece of melting cheese dropped directly into the cup.
Cultural Background: Chocolate santafereño is Bogotá's traditional hot chocolate, whisked to a froth with a wooden molinillo and famously served with a piece of melting cheese dropped directly into the cup. It reflects the highland Andean tradition of pairing rich cacao with dairy, often accompanying breakfast alongside almojábanas or pan de bono.
Tips: Whisking vigorously right before serving is what creates the characteristic thick foam — don't skip this step.
Variations: Some households use only water instead of milk for a lighter, more traditional version, or add a cinnamon stick while simmering. Naturally vegetarian as written.
Storage: Best made fresh and consumed immediately; does not store or reheat well once the cheese has been added.
Reheating: Not recommended once cheese has been added; if needed, gently rewarm the plain chocolate base only.
Nutrition: Per serving (approx.): 320 kcal, 10g protein, 32g carbohydrate, 17g fat, 2g fibre.
FAQs
Q: What cheese works best for dropping in?
A: A mild, semi-firm cheese like queso campesino or fresh mozzarella that softens without fully dissolving works best.
Q: Can I make this without a molinillo?
A: Yes, a sturdy whisk works well as a substitute for building the froth.