Chokola Ayisyen, Haitian Spiced Hot Chocolate with Coconut is a spicy, thick and comforting drink. In Haiti, Chokola Ayisyen is both served for breakfast and also as a sweet, liquid reassurance during troubling times. In this season, we make and share Chokola Ayisyen in warm solidarity with our Haitian sisters and brothers.  Join us.

Yield: 8 1/2 cups

Ingredients:

• 2 cups water
• 1 lime rind
• 1 cup dark cocoa powder (substitute 1 bar unsweetened chocolate or 1 large Haitian raw chocolate ball)
• 3 cinnamon sticks, or ½ teaspoon cinnamon
• 4 star anise or 1/4 teaspoon star anise
• 1/8 teaspoon ground allspice
• 3/4 cup brown sugar
• 4 cups coconut milk
• 2 cups milk
• 1 ½ teaspoons vanilla
• Pinch kosher Salt
• Whipped cream for topping, optional

Steps:

1. In a large pot, over medium heat, heat the water, chocolate, lime, cinnamon, star anise and allspice. Whisk until all the chocolate is dissolved. Note: If you are using a Haitian chocolate ball, this will take approximately 15 minutes.
2. Once the chocolate is dissolved, add the brown sugar, coconut milk, milk and salt, and bring the mixture to a boil.
3. Remove the hot chocolate from the heat and stir in the vanilla extract.
4. Strain the hot chocolate mixture through a fine mesh strainer to remove the spices.
5. Serve piping hot.

Notes:

• Haitian hot chocolate is traditionally made with unrefined Haitian cocoa, called chokola peyi. This chocolate is hard to find outside of Haiti, so we recommend using a bittersweet chocolate, either in powder or bar form to substitute.
• Some Haitian cooks prefer to use evaporated milk and forgo the sugar, we prefer brown sugar, but do fiddle around to adjust the flavors of this this recipe to your preference.

The Hungry Hounds is the food blog of Paul and Rebecca Shetler Fast, Country Representatives for Mennonite Central Committee in Haiti.  Learn more about MCC Haiti at their new blog: www.haitimcc.org.