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Api de chocolate: recipe illustration
Breakfast

Api de chocolate

A hot, smooth drink made with cornstarch, milk and cocoa, much enjoyed at breakfast and snack time in the Andes. Its velvety, slightly thick texture is best enjoyed hot, flavoured with cinnamon.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

332 kcal per serving

Protein
10.3 g
Carbohydrates
48.7 g
Fat
10.2 g
of which saturated fat
6.6 g
Fiber
2.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a saucepan, dilute the cornstarch and cocoa with 200 ml of cold milk until you have a smooth paste with no lumps.
  2. Add the rest of the milk, the sugar, the cinnamon stick and a pinch of salt.
  3. Heat over medium heat, stirring regularly with a wooden spoon.
  4. Let it thicken for about 10 minutes, until the drink lightly coats the spoon.
  5. Remove the cinnamon stick and serve straight away, very hot, dusted with ground cinnamon.

Variations and tips

Vanilla version. Split the vanilla pod and let it infuse with the milk for a rounder flavour.

With what's available here. Unsweetened cocoa powder is easy to find in supermarkets; some melted dark chocolate can replace part of the cocoa.

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Original Ecomely recipe.