When we discovered Argentinean Hot Chocolate, we most enjoyed the chocolaty submarine. What’s that you ask? It’s a piece of dark chocolate that sinks into hot milk and slowly melts to create a wonderful glass of hot chocolate.
Argentinean Hot Chocolate (El Submarino)
– 10 oz. whole milk
– 1 Tbs. sugar
– ½ tsp. vanilla extract
– 1-2 oz. good quality dark chocolate
Place the heating disk in your Capresso froth PRO and ensure it is securely snapped inside the bottom of the frothing pitcher. Add milk and vanilla extract to the frothing pitcher, place lid and press the Hot button. After two minutes, remove the lid and add sugar. Replace lid and wait for frother to automatically shut off. Pour hot milk into cups and serve with a square of dark chocolate to serve as “the submarine.” Use a spoon to “sink” the chocolate into the hot milk and stir. As you stir, the chocolate turns the hot milk into hot chocolate.