El Submarino ~ Argentinian Hot Chocolate

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El Submarino ~ Argentinian Hot Chocolate
El Submarino ~ Argentinian Hot Chocolate
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El Submarino is an Argentinian recipe made from a mug of hot milk and a thick rectangle of dark chocolate served alongside. The chocolate is the submarine, and you sink it and stir it into the hot milk making your Hot Chocolate drink.


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El Submarino ~ Argentinian Hot Chocolate

El Submarino ~ Argentinian Hot Chocolate

David Taylor
El Submarino is way more fun and tasty than its American counterpart. Your kids will love making their own hot chocolate.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Drinks
Cuisine Argentinian
Servings 4 people

Ingredients
  

  • 4 cups whole milk
  • 1/4 cup sugar
  • 1 tsp vanilla
  • 4 oz dark chocolate broken into 1-ounce pieces

Instructions
 

  • Pour the milk into a saucepan.
  • Stir in the sugar and vanilla.
  • Heat the milk slowly over low heat until it is just about to boil. Do not let it boil.
  • Remove from the heat and divide the milk into 4 mugs.
  • Serve each mug with a piece of the chocolate.
Keyword Hot Chocolate

Did You Know?

Chocolate is made from roasted and ground cacao seeds that are made into a liquid, paste, or in a block. The earliest signs of use are associated with Olmec sites (within what would become Mexico’s post-colonial territory) suggesting consumption of chocolate beverages, dating from the 19th century BC. The majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs. The English word “chocolate” comes, via Spanish, from the Classical Nahuatl word xocolātl.

Until the 16th century, no European had ever heard of the popular drink from the Central American peoples. Christopher Columbus and his son Ferdinand encountered the cacao bean on Columbus’s fourth mission to the Americas on 15 August 1502, when he and his crew seized a large native canoe that proved to contain cacao beans among other goods for trade.

The Spanish conquistador Hernán Cortés may have been the first European to encounter it, as the frothy drink was part of the after-dinner routine of Montezuma. José de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of its growing influence on the Spaniards

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