The liquid heart of Peruvian Christmas, where table chocolate melts into warm spices and creamy milk. A ritual of togetherness and sweetness, wrapped in a velvety texture and that unmistakable homey heat. The very essence of sharing.
Boil the water with the cinnamon, cloves and orange peel for 6 minutes, until deeply aromatic and lightly golden.
Lower to medium heat and add the chopped table chocolate. Stir for 5 minutes, until fully melted and the base is dark, smooth and free of pieces.
Add the
Turn what you find into an experience you can actually bring to your kitchen.
Turn off the heat, stir in the vanilla essence and strain to remove the spices. Serve very hot; it should be velvety, glossy and clearly Christmas-spiced.
