Now that I’ve perfected my version of hot chocolate with cheese, it’s become a weekend ritual in my home. Give it a try yourself, and you’ll understand why this cozy Colombian treat has stolen my heart (and my mug!).
When I visited Bogotá years ago in the winter, I set out on a mission to taste every local coffee my husband recommended. From lulado juice to cinnamon-spiced panela lattes. At one street stall tucked between vendors selling arepas and empanadas, I watched in fascination as the vendor ladled steaming Colombian hot chocolate into a tall glass and dropped in chunks of white queso fresco. The creamy cheese floated like little islands in the chocolate sea, softening into pillows of tangy goodness.
I still remember the first time I saw this concoction, I thought to myself "who puts cheese in their hot chocolate?" Despite my hesitations, I ordered my first hot chocolate with cheese at a tiny café in Bogotá. This was not your average mug of cocoa; it’s was a rich, velvety drink crowned with cubes of melty cheese that transforms every sip into a sweet-savory hug.
Yes, I was very skeptical at first, so I understand if you are as well. This chocolate drink is a little bit more intimidating than a classic chocolate mocktail or frozen mudslide. But trust me, as the cheese softens and mingles with the steaming chocolate, you get this unexpected harmony of flavors: the tang of the cheese cutting through the sweetness, and the chocolate rounding out the savory notes. It’s comforting, surprising, and utterly addictive.
Making My Own Hot Chocolate with Cheese
Back in my kitchen in Montreal, I rolled up my sleeves and I set out to recreate that magical cup of hot chocolate with cheese and decided I will force every single visitor that comes through my door to try it. I needed to tell the world about this beautiful medley of flavours!
I sourced the best dark chocolate I could find (I recommend authentic chocolate santafereño when you can find it), shredded blocks of mild, fresh mozzarella, and experimented with steeping techniques until I got that silky mouthfeel.
I tried a couple different kinds of cheese: queso fresco, paneer, and even Monterey Jack, but many of them either melted too quickly, became rubbery, or lacked the right balance of salt and stretch. Low-moisture mozzarella cheese hit the sweet spot: it softens just enough in the heat, holds its shape in the cup, and brings a gentle creaminess without overwhelming the drink. But after a couple of tweaks, I finally served up what I now call my version of Cheesy Colombian Hot Chocolate. Watching my friends’ eyebrows lift in surprise as they tried it made every experiment worth it.
Where to Find Colombian Chocolate (and Substitutes)
The special ingredient in this recipe, is Colombian chocolate (Chocolate Santafereño) is traditionally made with cocoa bars, panela (unrefined cane sugar), cinnamon, and cloves. These bars melt into a thick, rich drink with just enough grit to remind you it’s handmade. Brands like Luker and Corona are staples in Colombia and can often be found in Latin American markets or online.
But if you can't find the real thing, don't worry. A North American-friendly version is easy to create: use a high-quality 70% dark chocolate and add a spoonful of brown sugar or panela, plus a pinch of cinnamon to mimic the original flavor profile. You can even grate in the tiniest bit of clove if you're feeling bold. Just make sure your chocolate has minimal additives, and chop it finely so it melts evenly into the milk. The goal is to get that rich, spiced, lightly gritty texture that makes Colombian hot chocolate so unique.
Equipment Needed:
Before making your hot chocolate, grab these utensils to prep your work station:
- Medium-sized saucepan
- Wooden spoon or spatula
- Measuring cups
Directions to Make Colombian Hot Chocolate and Cheese
- Prepare Milk: Heat whole milk (or a milk + cream blend) in a saucepan over medium-low, watching carefully so it doesn’t scorch.
- Prepare the Chocolate: Once steamy, whisk in your chopped Colombian chocolate (or substitute) until fully melted and silky.
- Prepare the Cheese: Grate or cube a mild, fresh cheese (queso fresco, queso blanco, or even a young Monterey Jack will work) while the chocolate simmers.
- Add the Cheese: Drop the cheese pieces into individual mugs, then ladle the hot chocolate on top—watch the cheese float and soften.
- Serve and Enjoy: Let it sit for a minute so the cheese warms through, then give a gentle stir so each sip has both creamy chocolate and melty cheese.
Top Tips
Choose the right cheese: Fresh, mild cheeses melt without turning rubbery. Queso fresco, queso blanco, or a young jack are perfect. Avoid aged, hard cheeses.
Keep milk low and slow: Heating milk too quickly can cause it to skin or burn. Medium-low heat ensures a smooth texture.
Fine chop your chocolate: Small pieces melt faster and blend evenly—no gritty chunks.
Play with spices: A pinch of cinnamon, a dash of vanilla extract, or even a hint of chili powder can elevate the flavor profile.
Garnish for flair: Top with a sprinkle of grated chocolate, a cinnamon stick, or a dusting of powdered sugar to impress guests.
Colombian Inspired Hot Chocolate with Cheese
Equipment
- Medium saucepan
- Wooden Spoon or Spatula
- Measuring cups
Ingredients
- 1 bar Colombian chocolate (chocolate santafereño) or substitute with a mix of 70% dark chocolate with a bit of panela or brown sugar
- 2 cups milk
- 1 cinnamon stick
- Mozzarella cheese cut into cubes or small slices
Instructions
- Chop or break the chocolate bar into small chunks to help it melt faster and more evenly.
- In a medium saucepan, pour in the milk and warm it over medium heat. Keep the heat gentle to avoid boiling.
- Drop in the chocolate pieces and cinnamon stick. Stir slowly as the chocolate begins to melt, letting the flavors come together.
- Continue stirring for several minutes, until the chocolate is completely melted and the mixture looks smooth and rich.
- Once well blended and spiced, take out the cinnamon stick and discard or save for another batch.
- Whisk briskly or use a molinillo to froth the hot chocolate right in the pot. This adds that signature airy texture.
- Divide the hot chocolate between two mugs. Gently drop cheese into the chocolate, letting it melt slightly at the bottom.
- Enjoy the hot chocolate while warm. Sip the chocolate, then scoop up the melty chunks of cheese with a spoon. The contrast of sweet, creamy, and salty is what makes this drink unforgettable.
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