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Loading...This traditional Argentine comfort drink is a childhood favorite served in cafés and homes across Buenos Aires. Whole milk is heated to a gentle simmer and poured into mugs, then a bar of dark chocolate is dropped in like a 'submarine' and stirred until silky and rich.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings4
Yield4 mugs
Nutrition Facts
Per serving (estimated)
- 295 kcalCalories
- 17 gFat
- 10 gSaturated Fat
- 24 gCarbs
- 2 gFiber
- 20 gSugar
- 10 gProtein
- 115 mgSodium
- 560 mgPotassium
- 285 mgCalcium
- 2.8 mgIron
- 0 mgVitamin C
- 115 mcgVitamin A
Ingredients
For the Hot Chocolate
- 4 cups whole milk
- 4 small bars (25 g each) Argentine dark chocolate (70% cacao, such as Águila or Bonafide)
- 2 tablespoons granulated sugar (optional, to taste)
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
- Ground cinnamon, for dusting (optional)
Directions
- Pour the whole milk into a medium heavy-bottomed saucepan, add the pinch of salt, and warm over medium-low heat until small bubbles form around the edges, about 6 to 8 minutes. Do not let it boil.
- Stir in the sugar (if using) and vanilla extract until fully dissolved, then remove the pan from the heat.
- Pour the hot milk evenly into four large mugs or heatproof glasses, filling each about three-quarters full.
- Unwrap one chocolate bar per mug and carefully drop the bar into the hot milk; it should sink partway like a submarine.
- Let the chocolate sit for about 30 seconds to soften, then stir gently with a small spoon in a circular motion until the bar is completely melted and the drink turns a deep, glossy brown.
- Dust the surface lightly with ground cinnamon if desired and serve immediately with a small spoon, the traditional way to sip and stir.
- Encourage guests to stir any remaining chocolate shavings from the bottom for the richest flavor.
Cook’s Notes
- Use high-quality Argentine chocolate bars (around 70% cacao) for the most authentic flavor; milk chocolate will produce a sweeter, less intense drink.
- Heat the milk gently — scalding or boiling can cause the chocolate to seize and leave a grainy texture.
- For a thicker, almost pudding-like drink, use half-and-half instead of whole milk, or stir in 1 tablespoon of cornstarch dissolved in cold water before heating.
- Serve with traditional Argentine biscuits like alfajores or facturas for dipping.
- If you prefer less sweetness, omit the sugar entirely; the chocolate bar provides plenty of natural sweetness.
