You’re in for a real treat with this deep, dark, rich Haitian Hot Chocolate (chocolat chaud or chocola peyi) drink. No need for cocoa powder or special mixes. If you ever wonder what makes Haitian Hot Chocolate so special, we’ve got you covered!
Prepared with Haiti’s finest chocolate, carnation milk, and a few pantry staple ingredients, Chocolat Chaud is enjoyed during the holiday season, occasional weeknights and of course during for breakfast.
Our Haitian Hot chocolate is made with Haiti’s real chocolate ball. Rich and bittersweet as it has less sugar, leaving you with the most scrumptious drink ever.
Haitian Chocolate
Haitian Chocolate is completely different than any other chocolate you’ll ever taste. It is grainy when crumbled, extremely dark when boiled, mildly sweet and mildly bitter, it is organic, and it is unprocessed. So, you get 100% of roasted cacao.
The cocoa beans are roasted to perfection then formed into balls or powder after it has been grounded. However, the ball shaped is very common.
Our Haitian Chocolate just like our Haitian coffee is the purest you’ll ever get in the market.
Is Pure Dark Chocolate Good For You?
Haitian Dark chocolate is rich of antioxidants and minerals. Because it is unprocessed, you get the full richness of these minerals.
Dark chocolate in general may help lower the risk of heart disease, reduce inflammation and insulin resistance, as well as improve brain function. Studies have also shown that chocolate may help prevent the following:
- Prevent Depression
- Cardiovascular Disease
- Can Aid Against Diabetes
- Can Help Prevent Stroke
The Best Dark Hot Chocolate Recipe
This Haitian Dark Hot Chocolate drink uses only a handful of pantry staple ingredients, making it the ultimate indulging year-round drink. Here’s what you’ll will:
The finest Haitian Chocolate you can find: This is the base of the drink of course.
Carnation Milk, lemon peel, and butter: Provides richness.
Sugar, star anise, cinnamon sticks, salt, and vanilla extract: The salt is used to balance out the sugar, and the anise and cinnamon sticks as well as the vanilla extract are used to provide additional rich, authentic Haitian Flavor.
How To Make It
Start by boiling the water, salt, star anise, and cinnamon sticks over medium high heat. The water should be medium to dark brown before adding in the chocolate. The water will also reduce by half at this point.
Add the Haitian chocolate and reduce the heat to medium low. Use a spoon to help you break the chocolate balls. Once the chocolate has completely broken down, you will notice the water is darker. This is exactly what you want. Don’t panic!
Let it simmer for at least 5-7 minutes and remove the water from the stove to drain.
Use a mesh sieve or cheesecloth, if possible, to strain the liquid. Haitian dark chocolate is very grainy once broken down; therefore, it will make it impossible for you to truly enjoy your drink if you leave the residue.
Transfer the liquid back to the pan over medium low heat and add in the carnation milk, sugar, vanilla extract, butter, and lemon peel.
Allow to simmer for 10 to 15 minutes on low heat. Before serving strain again if necessary to remove additional chocolate residue. Enjoy with bread or as is.
Recipe Variations
To enhance the flavor of your hot chocolate, feel free to add the following ingredients, but they are completely optional as this drink recipe is perfect as is.
- Lemon Zest
- Lime Zest
- Orange Zest (Not Common)
- Grated Fresh Ginger or ground ginger
- You can substitute carnation /or evaporated milk with coconut milk. Be mindful that the coconut milk may alter the taste.
- You can also substitute the milk with Almond Milk.
Can I Use Regular Cocoa Powder For Chocolat Chaud?
Yes, you absolutely can make Haitian Hot Chocolate / Chocolat Chaud with cocoa powder.
Simply bring 2 cups of water, carnation milk (or milk of choice), cinnamon, anise, and salt to boil.
Once boiled at the cocoa powder (to desired thickness), then add the butter and vanilla extract and lemon peel (optional). Add sugar as necessary. Allow to simmer and enjoy.
Hot Chocolate Tips
- Use cocoa powder if you’d like to thicken the drink
- Strain multiple times to remove residue
- Do not use ground ingredients. Use real wholesome ingredients as much as possible for best flavor.
- But is optional, but it helps to provide that authentic top layer that’s often found in Haitian Hot Chocolate (We call it “Crème“)
- If adding lemon juice instead of lemon peel or zest, the juice will “thicken” the drink the longer it sits at room temperature.
More Haitian Drink Recipes To Enjoy
If you loved this Haitian hot chocolate drink, try one of these next:
- HAITIAN GRAPEFRUIT JUICE RECIPE
- HAITIAN KREMAS
- MANGO LEMONADE
- PAPAYA JUICE
- JUS DE CITRON – HAITIAN LEMONADE
- CARROT GINGER APPLE JUICE
- HEALTHY BLUEBERRY SMOOTHIE WITH ALMOND MILK
- PINA COLADA MOCKTAIL (VIRGIN COCO COLADA)
- NON-ALCOHOLIC SANGRIA RECIPE
- BEET CARROT APPLE JUICE
- PUMPKIN SPICE FRAPPUCCINO
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How To Make The Best Haitian Hot Chocolate
Equipment
- Stove
- Pan
Ingredients
- 6 Cups Water
- ½ Tsp. Kosher Salt
- 6 Star Anise
- 3 Cinnamon Sticks
- 2 Haitian Cocoa Balls
- 1 Can Carnation Milk (12 FL. Oz.)
- ½ Cup Sugar Or To Taste
- 1 Tsp. Vanilla Extract
- 2 Tbsp. Butter (Unsalted) Optional
- Lemon Peel Or Zest Optional
Instructions
- Start by boiling the water, salt, star anise, and cinnamon sticks over medium high heat. The water should be medium to dark brown before adding in the chocolate. The water will also reduce by half at this point. Add the Haitian chocolate and reduce the heat to medium low. Use a spoon to help you break the chocolate balls. Once the chocolate has completely broken down, you will notice the water is darker. This is exactly what you want. Don’t panic! Let it simmer for at least 5-7 minutes and remove the water from the stove to drain.
- Use a mesh sieve or cheesecloth, if possible, to strain the liquid. Haitian dark chocolate is very grainy once broken down; therefore, it will make it impossible for you to truly enjoy your drink if you leave the residue.Transfer the liquid back to the pan over medium low heat and add in the carnation milk, sugar, vanilla extract, butter, and lemon peel. Allow to simmer for 10 to 15 minutes on low heat. Before serving strain again if necessary to remove additional chocolate residue. Enjoy with bread or as is.
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