Colombian Hot Chocolate with…Cheese

Colombian Hot Chocolate with Cheese, Kiku Corner

This is the real stuff. There is no instant brown mystery powder in authentic Colombian hot chocolate. And the best part is that is served with a little surprise – cheese cubes. Yes, cheese. The first time Donatello told me about this local specialty, I was just confused. Really, chocolate and cheese? Both are two of my top favourite ingredients of all time, but together? The answer was yes, and the combination is a sweet, rich drink with a salty little treat. It sort of goes along with the trend – caramel and sea salt, chocolate with pretzels – you get the idea. Skeptical or not, you must try hot chocolate with cheese before you decide.

Donatello has had a bit of difficulty locating the perfect cheese here in Toronto, even after visiting quite a few of the Colombian grocers in our neighbourhood. From what we’ve tried, a salty, squeaky cheese is the best, like halloumi, but mozzarella will also work if nothing else is available. Different spices can also be used, such as cloves instead of cinnamon.

Colombian hot chocolate with cheese, Kiku Corner 1 (2)

4.3 from 3 reviews
Colombian Hot Chocolate with...Cheese?
Recipe type: Beverage
Cuisine: Colombian
Serves: 4
Prep time:
Cook time:
Total time:
  • 4 cups skim milk (or, 2 cups whole milk and 2 cups water)
  • 6 squares from a Colombian bitter hot chocolate bar, like Luker
  • 1 stick cinnamon
  • 5 cloves
  • ¼ cup honey (if the chocolate is unsweetened)
  • 4 oz white cheese, such as halloumi or mozzarella
  1. Add all ingredients except cheese to a pot, or a Colombian olleta, and bring to a boil over high heat.
  2. Reduce heat to medium when it boils and becomes frothy. You may need to lift the pot off the burner if it threatens to pour over the edge. Make sure to watch the pot!
  3. Use a wooden spoon, or a traditional molinillo, to mix chocolate by rolling it between your hands.
  4. Allow to boil and then cool by lifting off burner. Traditionally, this boiling process is supposed to make the cocoa more digestible.
  5. Cut cheese into 1cm cubes and divide evenly into four mugs.
  6. Pour hot chocolate into the four mugs and serve immediately with a spoon.

Colombian Hot Chocolate with Cheese, Kiku Corner (1)

Colombian hot chocolate with cheese, Kiku Corner


Tomiko's Signature, Kiku Corner

14 Replies to “Colombian Hot Chocolate with…Cheese”

  1. wow what an odd combination, but I’ll have to try sometime!

  2. Wow!! Never heard of such a thing…but I would be willing to try it!! 2 of my favorite tastes! Thanks for Sharing On My 2 favorite Things on Thursday, Hope to see you again this week!! Pinned!

  3. […] Colombian Hot Chocolate with…Cheese from Kiku Corner […]

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    Your post has been featured 🙂

  5. […] Here’s an interesting Colombian Hot Chocolate with Cheese Recipe frim Kiku Corner. […]

  6. […] Here’s an interesting Colombian Hot Chocolate with Cheese Recipe frim Kiku Corner. […]

  7. Can you tell me where did you get that mug from please? I love it and your recipes sounds great. I’m gonna try it today 🙂

    1. We got the mug at a ceramic workshop in Cyprus almost 15 years ago…sorry we don’t remember the name of the shop!

  8. So please don’t put halloumi in this recipe. That is probably the only cheese on thos planet that is specifically made to NOT melt!! i would suggest a farmers cheese or telleme!

  9. Your first step says “Add all ingredients to a pot…”, but the cheese needs to be added after the chocolate mixture boils.

    I would change #1 to read, “Add all ingredients, except cheese, to a pot…”

    1. Thanks for spotting that!

  10. The cheese isn’t supposed to melt so it’s perfect!

  11. My mother has made it since I was a child. We use muenster cheese because it is soft and has a very mild taste. You can use bakers semisweet chocolate squares but my mother swears that colombian chocolate is best. We do not use cloves, cinnamon or honey.

    1. That sounds like a delicious variation!

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