SANTAFEREÑO’S HOT CHOCOLATE WITH CHEESE

Chocolate Santafereño In my home, the rumbling sound of a wooden whisk frothing milk in a metal pitcher over the stove is the sound of breakfast. This isn’t your usual hot cocoa. This is pure, dark, bitter, and chocolaty, with just a hint of cloves and cinnamon. It is the ultimate breakfast beverage—dare I say it surpasses even coffee?—in the high-altitude towns of the country. Yet, what makes this Santafereño chocolate truly unique is the addition of cheese. Yes, tiny cubes of cheese are thrown in the piping-hot chocolate. They will melt in seconds, and, yes, you will use a tiny spoon to string them out of the mug and into your mouth, taking sips of the chocolate in between bites—coming one step closer to heaven in the process.

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% Daily Values based on a 2,000 calorie diet

Step 1

In a deep saucepan or chocolatera, heat the milk, chocolate, cinnamon, cloves, and sugar over medium-high heat, watching closely so the milk doesn’t boil over. Mix using a whisk—or molinillo—so that the chocolate pieces begin to melt in the liquid. Once the chocolate is completely melted, submerge the whisk in the chocolate, and hold the handle of the whisk in between both palms, rolling the handle back and forth as if you were warming your hands or attempting to start a fire with a stick. Start slow, then work more briskly. You are looking to create a nice foamy head.

Step 2

Pour the chocolaty liquid into mugs, frothing in between each pour so each person gets their share of foam. Add the cheese to each serving if desired.