Croatian Traditional Hot Chocolate

This Croatian traditional hot chocolate is great for every season. A rich wonderful chocolate flavor and definitely a treat worth trying! You can even serve it cold or frozen during the summer time.


2 cups
Homo milk (whole milk)
5 oz (150 g) dark bittersweet cooking chocolate
3 teaspoons vanilla sugar
1 c
innamon stick
1 small whole
chili pepper (or use pinch of chili pepper powder)
2 teaspoons
brown sugar
1/2 cup
whipping cream
2 tablespoons
Amaretto cream liqueur (Irish cream or Kahlua are fine)
2 teaspoons grated chocolate (cocoa or cinnamon powder are fine)


  • In a medium saucepan combine milk, 2 tsp vanilla sugar, brown sugar, cinnamon stick and chili pepper.
  • Use medium heat and bring to boil stirring occasionally.
  • Whip 1/2 cup whipping cream with 1 tablespoon Amaretto cream liqueur and 1 teaspoon vanilla sugar. Cover and refrigerate.
  • Break chocolate in smaller chunks and add to the hot milk mixture. Lover the heat, add 1 tablespoon of Amaretto liqueur and cook slowly until all chocolate is melted and mixture is smooth.
  • Remove cinnamon stick and chili pepper.
  • Serve hot in large mugs topped with whipped cream.
  • Sprinkle lightly with grated chocolate or any other topping you prefer.

Makes 2 delicious servings.

Real Cooking

Did You Know?
Chocolate comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Aztecs and the Maya, who made it into a beverage known as xocola-tl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor.

After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids (and thus does not qualify to be considered true chocolate).