recipe c Pratos-e-Travessas-Hot-Chocolate

Photo by Monica Pinto

Pratos e Travessas’ Hot Chocolate

Portuguese blogger Mónica Pinto originally published this spiked cocoa recipe as part of a Natal Branco (or White Christmas) menu. Featuring a generous dose of chocolate and spice, this special-occasion cocoa is tempered with a bit of sugar and—best of all—ruby port.


½ cup whole milk
7 oz. semi sweet chocolate
1 Tbps. ruby port
1 Tbps. light brown sugar
1 tsp. cornstarch
2 cloves
pinch nutmeg
1 cinnamon stick
Tools: saucepan, large spoon
Glass: mug
Garnish: whipped cream


Combine all but 2 tablespoons of milk with the chocolate, wine, spices and sugar in a saucepan over medium heat. Stir constantly until the chocolate has melted. In a small bowl, combine the remaining milk with the cornstarch and then add that mixture to the pan. Increase the heat, stirring constantly, until the mixture almost boils. Remove from heat, discard the cloves and cinnamon stick. Pour into 4 mugs and serve with whipped cream.


Serves 4


Mónica Pinto, Pratos e Travessas