Greetings to all my Hive friends and especially to all those who are part of one of my favorite communities that I love! ❣️, it is a very creative innovative community and much more. today I bring for you a very interesting publication that gives me the possibility to be able to participate in this third initiative or foodie contest "Traditional Drinks, and for this I bring you a very creative post of my recipe that I will share with all of you, besides being very delicious and representative of the gastronomy of all Venezuelans, for many of us it is inevitable to resist this delicacy, I spoke nothing more and nothing less than our traditional hot chocolate based cocoa milk sugar and some people like with spices like cinnamon cloves vanilla, among others, is a very versatile preparation that fits the creativity of who prepares it. It is a drink that can be taken at any time although when it gets cold is when it provokes us the most. Besides being rich it has many benefits for our body including improving the immune system, improves digestion and excellent drink for the flu has worked very well for me among others.
To talk about cocoa is to fly in time, it is to go back in history and go back to the 1600's, it is to talk about our indigenous people, about those great crops unknown to them, which over time were extended in some Venezuelan states and today is a super representative seed that is part of our national identity.
I am from Venezuela, specifically from Aragua state where we have a beautiful corner full of history where cocoa is present, I spoke to you about Chuao, a colonial coastal town where its main crop and economic activity is linked to cocoa, Chuao is one of the most emblematic beauties of Venezuela, 100% tourist land of our Venezuelan cocoa.
I have already talked a little about the origin, now it is my turn to talk a little about this traditional drink, very appreciated and loved by young and old in Venezuela or in other countries, it is a drink that is usually taken preferably in places with a slightly cold temperature and even hot because not or for those who do not or are resistant to that SA not go as imposing and delicious as it is the cocoa.
Today I am going to prepare a hot chocolate that I will serve in a much more attractive way than it already is... so follow my post and you will love it.
Ingredients
🍫 5cucharadas de cacao en polvo.
🍫 5 cucharadas de leche en polvo
🍫 5 cucharadas de azúcar.
🍫 2 cucharadas de maicena.
🍫 3 tazas de agua.
🍫 Gotas de chocolate blanco para servir
una vez que esté listo.
🍫 5 tablespoons cocoa powder.
🍫 5 tablespoons of powdered milk.
🍫 5 tablespoons of sugar.
🍫 2 tablespoons cornstarch.
🍫 3 cups of water.
🍫 Drops of white chocolate to serve.
once it's ready.
Preparation.
1.🍫 The first step is to place 3 cups of water, cocoa powder, powdered milk, powdered sugar, and cornstarch in the blender cup, and blend very well. For a while until it is integrated. Completely all the ingredients.
🍫 Once all my ingredients are liquefied I proceed to the stove over low heat and stirring with a wooden paddle little by little until it is cooked and reaches the point, how thick is to everyone's taste, I like it thick.
3.🍫 Once my hot chocolate is ready I serve it in a large cup preferably and to give it a good and creative presentation I decorate a plate adding powdered cocoa powder in the bottom with hours of white chocolate and I place on it my cup of chocolate served with its respective white chocolate.
here in this step with the hot chocolate the drops of the chocolate are going to be directed I show you how it went from beating with a spoon.
a que se animen y pueda dejar su entrada a este concurso tan interesante.Now I say goodbye but not before inviting my friend
los invito a que se anime y preparen esta receta que les va a encantar. ❣️🍫
Mil gracias por leer mi contenido, nos vemos en una próxima ocasión.Who shared for you
Thank you very much for reading my content, see you next time.
All photos are of my property taken with my personal phone and edited in incollage, I used to complete my publication an image of the cocoa of chuao, taken from the web www.google.com.