Breakfast

Submarino (Argentinian hot chocolate)

An Argentinian hot chocolate served in a large glass of hot milk, into which a bar or block of chocolate is left to melt. It is very popular at breakfast and afternoon snack time, with a smooth, rich texture.

15 min
4 servings
Easy
Moderate
🇦🇷 Argentina

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Ingredients

1 l Whole milk
100 g Dark chocolate for eating (or milk chocolate bar)
4 tbsp Sugar
2 tbsp Unsweetened cocoa powder

Spices & seasoning

A little vanilla

Optional extras

4 tbsp Thick crème fraîche

On the side

4 Dry biscuits or churros

Nutrition facts

350 kcal per serving

Protein: 11 g
Carbohydrates: 35.2 g
Fat: 17.6 g
of which saturated fat: 11.6 g
Fiber: 3.4 g

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

Instructions

Pour the milk into a saucepan and heat it over medium heat until it steams lightly without boiling.
Add the sugar and cocoa powder, then whisk until fully dissolved.
Break the chocolate into pieces and add it off the heat, stirring until completely melted and smooth.
Put it back on very low heat for a moment if the chocolate isn't melting enough.
Serve hot in large glasses or bowls, with a spoonful of crème fraîche if you like.