Best Hot Chocolate in Montreal….and Easy Ying shares with us his secret recipe for making their specialty:

Champurrado (Mexican hot chocolate)

1 cup milk
85 g good quality dark chocolate, chopped (3 squares)
2 tsp cocoa
1/2 tsp ground cinnamon1 tsp cornstarch
2 tbsp coffee liqueur (optional)
cinnamon stick
whipped cream

POUR milk into a saucepan. Place over medium. Heat until milk comes to a simmer. Whisk in chocolate, cocoa and cinnamon. Whisk in cornstarch. Bring to a boil, whisking continuously until mixture is slightly thick and smooth. Whisk in coffee liqueur, if desired. Pour into a mug. Garnish with whipped cream and a cinnamon stick. Serves 1.

Cacao 70 offers 30 different varieties of Hot Chocolate…I ordered the “Peru” while both my children ordered the “Belgian” we were all equally delighted with our choices. Being a family that eats chocolate daily, we are a bit snobbish when it comes to taste…Cacao 70 did not disappoint. I highly recommend a visit, it is fun with attentive service and a full menu.

 

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