Chocolate Santafereño
“Bogotá's beloved frothy hot chocolate, melted from spiced cacao tablets and whipped to a foam with a wooden molinillo — then served with cubes of fresh cheese dropped right into the cup. The cheese softens and is fished out by the spoonful, a sweet-savory ritual Colombians adore.”
Where it comes from
In the cool capital once called Santafé de Bogotá, hot chocolate with cheese is so beloved that locals say 'chocolate without cheese is like love without a kiss.' Known as chocolate completo, it is whisked to froth in an aluminum chocolatera with a hand-spun molinillo, a tradition reaching back to colonial cacao culture in the Andean highlands.
On the plate
Deeply chocolatey and warming, scented with cinnamon and clove, crowned with a cloud of foam. The melted cheese turns stretchy and mild, and scooping a soft, salty bite from the sweet chocolate is pure cozy comfort.
How it works
Vigorous spinning of the molinillo whips air into the hot chocolate and emulsifies the cacao's fat into a stable foam; the warm liquid gently melts the fresh cheese, whose mild saltiness contrasts the sweet drink.
Variations
Made with water instead of milk, adding extra cinnamon or clove, using mozzarella or quesito, served with almojábana for dipping
On the Palate
Ingredients
Serves 2How it's made
8 steps · Show ↓12 min active
How it's made
8 steps · Show ↓- 14 min
Heat milk (or milk and water) in a pot over medium until steaming.
- 23 min
Drop in the spiced chocolate tablets and stir until fully melted.
- 31 min
Add a little sugar to taste if the chocolate is unsweetened.
- 42 min
Insert a molinillo or whisk and spin between your palms to build a thick foam.
- 51 min
Keep frothing until the surface is covered in airy bubbles.
- 62 min
Cut fresh mozzarella or a mild cheese into small cubes.
- 71 min
Pour the hot chocolate into mugs and drop in the cheese cubes.
- 83 min
Let the cheese soften, then sip and scoop it out with a spoon.
