Reminiscing about my time in Colombia—which was so very short ago—I can’t stop thinking about their second most signature drink, chocolate. For years, it has been a custom to drink this hot chocolate rendition with breakfast and as a late afternoon pick-me-up, the way most cultures tend to do with coffee. How did I not grow up in Colombia? Could anything else be more magical for a child? Let’s just say that I indulged any chance I could when chocolate was offered to me. And I feel that you should too.


1 oz Colombian cacao

1 Tbls Panela | honey | coconut sugar

1 c of water

PROCESS | Add all ingredients to a medium pot or chocolatera. Heat over medium until simmering, stirring frequently until melted, and when the perfect consistency of foam is formed at the top. Remove from heat and serve hot.