Haitian Hot Chocolat Recipe - Chokola Peyi
Haitian hot chocolate is unlike any other hot chocolate I've yet to have. From the boxed packets at the grocery store to the fancy-schmancy-trendy NYC restaurant offerings, nothing tastes like Haitian Hot Chocolate. That is because it is organic, unprocessed 100% roasted cacao. Once you've had this hot chocolate you'll realize the standard American hot chocolate is just not it.
Also called "Chokola Peyi" meaning "country chocolate", peyi in creole is synonymous with organic, natural, unprocessed locally made. The Haitian chocolate used to make the hot chocolate comes in powder and the hard round shapes pictured. It's made from roasted cocoa beans, that is then grounded into a paste and hardened. Read on for our recipe for drinking hot chocolate.
1 ball of Haitian Chokola sold here on BonbonLakay.com
3 cups of unsweetened milk of your choice - In Haiti we used fresh cow milk or evaporated milk
1/2 cup of dark brown sugar
1-2 sticks of cinnamon
1-2 pieces of star anise
1 tsp of vanilla
You will need a food strainer, aka a paswa in creole.
Optional - You can add an additional kick of flavor to your hot chocolate by adding 1 of the following: Slices of fresh ginger, lemon zest, orange zest. I once added a sprinkle of cayenne pepper and I have to admit, I loved it!
Steps - The whole process is about 15mins. And it is so worth it!
In a small pot, on medium fire - add all the ingredients except the sugar and bring it to a broil. The chocolate ball will soften, and you will need to stir to allow it to melt completely.
Add the sugar and continue to stir. Once the sugar is completely melted and the ball has completely disintegrated your chocolate is ready!
But there is one last step. You will need to strain your hot chocolate before you can enjoy it!
Final notes, one ball of cocoa makes about 2 1/2 cups of hot chocolate. Start with a 1/4 cup of dark brown sugar and add more if need be. If you are using evaporated milk use to full cups of milk and add in one cup of water.