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- The essential ingredients for a successful Martinican hot chocolate
- How I prepare my Martinican hot chocolate, my way
- Essential utensils for making your Creole hot chocolate
- Can plant-based milk be used for this recipe?
- What is the purpose of the egg in Martinican hot chocolate?
- Can this hot chocolate be prepared in advance?
- Can cane sugar be replaced by another sugar?
- Why add lime?
Ah, Martinican hot chocolate, it’s a true family treasure. At my place, we often make it when it rains, just to warm everyone up. Honestly, it has that little je-ne-sais-quoi with cinnamon and vanilla that makes all the difference.
Every time I start making it, I think back to my grandmother who told me how, as a child, she enjoyed it after her first communion mass. It’s more than a drink, it’s a moment, an atmosphere, almost a ritual here.
The funny thing is, I often mess up the cooking a bit, or put too much cinnamon, but that’s also homemade cooking, right? Not perfect, but warm and sincere. I invite you to try it, you’ll see, it changes everything.
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I suggest you discover my version, generous with spices, faithful to Martinican traditions. Don’t worry, the ingredients are simple, and I’ll explain everything step by step so it becomes your little guilty pleasure too.
The essential ingredients for a successful Martinican hot chocolate
- 1 liter of whole milk (you can use semi-skimmed milk, that works too)
- 150 g of pure cocoa powder – be careful, not Nesquik, rich and intense cocoa
- 100 g of cane sugar – just the right amount of sweetness
- 1 split vanilla pod (or a spoonful of liquid vanilla, but the real thing, please!)
- 1 cinnamon stick – this is the soul of the Antilles
- a pinch of grated nutmeg – you’ll see, it makes all the difference
- 1 egg (optional but it adds creaminess)
- 1 tablespoon of corn starch (Maizena) for smoothness
- a touch of grated lime zest (that’s the little zing that surprises)
How I prepare my Martinican hot chocolate, my way
- First, I pour the milk into a saucepan, and add the split vanilla pod, the cinnamon stick, and a bit of grated nutmeg. I let it heat gently without boiling, so the spices can infuse well.
- I mix the cocoa and sugar in a bowl, then slowly dilute everything with a little bit of hot milk to avoid lumps. Yes, I admit, at first, it’s sometimes tricky with cocoa, but with a whisk it goes smoothly.
- When the milk is well flavored, I add the sweetened cocoa and stir gently. Then, I dilute the starch in a little cold milk with the beaten egg, and incorporate it into the mixture.
- I lower the heat to minimum, and without ever letting go of my spoon, I let the mixture thicken for about 5 minutes. No rushing, otherwise it sticks, trust me, I learned that the hard way.
- Final touch: I grate a lime zest just before serving. This little acidic taste lifts the chocolate, and I swear, you can’t live without it.
Essential utensils for making your Creole hot chocolate
- A sufficiently large saucepan so it doesn’t boil over when stirring
- A whisk, because mixing cocoa, milk, and starch without lumps is key
- A fine grater for the lime
- A wooden spoon to stir gently without damaging the saucepan
- A bowl to prepare the cocoa-sugar mix before adding it to the milk
One of my little pleasures is preparing this chocolate just before the family gathers, the lovely scent of spices filling the house. I love this slightly suspended moment, you know?
I know there are variations, some put more sugar, others a bit of rum, but I prefer to keep the original recipe, it’s my personal madeleine. Everyone does as they please, that’s the charm of a homemade recipe.
Anyway, give it a try, Martinican hot chocolate is not just hot chocolate, it’s a little piece of culture to savor. And if you find it lacks a personal touch, add it, cooking is shared and reinvented.
Can plant-based milk be used for this recipe?
Yes, if you prefer, almond or coconut milk can work well, but it changes the texture and taste a bit, so do a test to adjust.
What is the purpose of the egg in Martinican hot chocolate?
The egg, well beaten and gently incorporated, adds creaminess and extra sweetness, making the drink smoother.
Can this hot chocolate be prepared in advance?
It’s possible, but you need to reheat it very gently while stirring to avoid it separating or sticking.
Can cane sugar be replaced by another sugar?
Yes, you can use brown sugar or even honey, but remember to adjust the quantity to maintain the flavor balance.
Why add lime?
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Lime adds a slight acidic note that balances the sweetness and richness of the chocolate, for a fresher result.
