Peruvian Hot Chocolate: Recipe & History

The Rich History of Chocolate in Peru

Peru is one of the world’s oldest cacao-growing regions. In fact, cacao has been part of life in the Peruvian Amazon for thousands of years. Indigenous communities grew, enjoyed and traded cacao as part of their daily lives and traditions. Later, during the colonial era, Peru’s cacao became an important export, helping introduce chocolate to new markets and countries.

Peru’s climate is perfect for cultivating cacao, thanks to its warm temperatures, abundant rainfall and fertile soil. The main regions for cacao growth include the Amazon rainforest, the Northern Coast and the Andean foothills.

Many native cacao varieties grow in Peru, including Chuncho cacao and Piura Blanco or white cacao. Today, these varieties and more are prized by chocolatiers worldwide for their flavor and quality, helping Peru earn recognition as one of the world’s top producers of fine cacao. Peru’s neighbor, Ecuador, is also known for its chocolate, making the region a place where cacao traditions continue to thrive.

Discover how two brothers turned cacao into opportunity in neighboring Ecuador.

David from Ecuador carries a basket of cacao fruit that he and his brother, Alex, will use to make fine chocolate. Photo by: Nico Benalcazar

How to Make Peruvian Hot Chocolate

You probably don’t have Peruvian cacao in your pantry. And that’s okay! This recipe uses your favorite cocoa powder and a blend of warm spices to recreate the rich, comforting flavor that makes traditional Peruvian hot chocolate so special.

Ingredients

• 3 cups water.

• 1-2 cups milk.

• ½ cup unsweetened cocoa powder.

• ½ cup sugar.

• 1 or 2 cinnamon sticks, or 1 tsp. ground cinnamon.

• 1 tsp. ground cloves.

• ¼ tsp. salt.

• Chocolate chips.

• Mini marshmallows.

Directions

1. Pour cocoa powder, sugar, cinnamon, cloves and salt into a saucepan. Whisk them together. Slowly add 3 cups water to the pan.

2. Place saucepan over medium-high heat and whisk until the cocoa and sugar dissolve. Bring to a soft boil.

3. Slowly whisk in 1-2 cups milk and reheat gently.

4. Melt in chocolate chips, if desired.

5. Serve in mugs and top with mini marshmallows.

Yield: 2 servings.

Ten-year-old Valerhy and her parents make traditional Peruvian chocolate. With help from Valerhy’s Compassion center, the family purchased a cacao grinder, helping them fulfill orders faster and achieve financial stability. Photo by: Fernando Sinacay

Gifting Peruvian Hot Chocolate

The Peruvian people are known for their warmth and hospitality. In fact, sharing food is a special way they show their love for their family and friends. You can experience this tradition by gifting Peruvian hot chocolate to your loved ones. It makes the perfect gift during the holidays or any time of year.

Supplies

• Ingredients from above.

• Pint-size jar.

• Thick paper or cardstock.

• Ribbon.

Directions

1. Into a pint-size wide-mouth jar, pour cocoa in a level layer.

2. Pour sugar on top of cocoa.

3. Slide cinnamon stick(s) into jar, along the side.

4. Add cloves, then salt. If using ground cinnamon instead of sticks, add on top of salt.

5. Fill remaining space with chocolate chips, then mini marshmallows. Screw lid on top.

6. On cardstock or thick paper, write the recipe given above.

7. Attach recipe card to jar with ribbon. Now it’s ready to gift!