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Editor's Blog

Go Ahead, Indulge


Amara Chocolate & Coffee teams up with got milk? for National Chocolate Lovers’ Month to whip up mouthwatering hot chocolate recipes.


By Janice Hoppe


Hailing from Chicago, I can attest to there being nothing better than a good cup of hot chocolate on these long winter nights. To warm our souls this winter and celebrate National Chocolate Lover’s Month, Amara Chocolate & Coffee and got milk? have teamed up to create new hot chocolate recipes all month. 

Award-winning chocolatier and former beauty queen Amara Barroeta founded Amara Chocolate & Coffee in Pasadena, Calif., bringing consumers original Venezuelan recipes made with chocolate from some of the best manufacturers in the world. “One of the secrets in Amara Chocolate & Coffee is that we indulge our palate with premium chocolate,” the company says. “Moreover, in Amara we are committed to be knights and damsels defenders of true chocolate.” 

Menu items at Amara Chocolate & Coffee include Spanish churros, chocolate truffles, fondue, sandwiches, breakfast items, coffee, hot chocolate, iced drinks and gluten-free arepas. 

Recipes to try:


Choco-Cinnamon Popsicle Hot Chocolate

Makes 6 servings


36oz milk

75ml heavy whipping cream

150g white chocolate couverture (chopped in small pieces)

150g dark chocolate couverture (chopped in small pieces)

1 1/2 tablespoons of cocoa powder

Pinch of ground cinnamon

Pinch of sea salt

Rectangular block mold (4x6x2 inches) lined with aluminum foil

6 popsicle sticks


In a microwave-safe bowl, add the chopped white and dark chocolate. Microwave for 10 seconds and stir. Repeat the procedure until the chocolate is completely melted. Another alternative is to use a double boiler in the stove at low heat and stir the chocolate until evenly melted. Once ready, remove from the stove. 

Pour heavy cream into a pot and bring to a boil. Remove from stove and add the cocoa powder, whisking until fully diluted. Pour the hot mixture over the melted chocolate and fold slowly with a spoon to obtain a shiny, rich and uniform mix. Fold the sea salt and cinnamon into the mix. 

Pour the mix into the rectangular block mold and tap against a hard surface until it is even. Insert the 6 popsicle sticks into the center of each square. Refrigerate for 2 to 3 hours. Separate the block of chocolate from the mold and cut into equal parts – as if cutting a sheet of brownies – to yield six popsicles.  The popsicles can be stored at room temperature for a couple days or in an airtight container in the refrigerator for about 10 days. Serve by placing each popsicle inside a mug with 6oz of hot milk. Stir and enjoy. 



Mexican Choco LatteMexican Choco-Latte

Makes 2 servings 


2 seedless chile pasilla pods dry and finely chopped in small pieces

2 tablespoons cocoa powder 

4 teaspoons instant coffee

3 tablespoons agave nectar 

16 oz. whole milk

1 cup of ice (optional for iced version)


Heat the milk until simmering. Add the chile pasilla and boil for 1 min. Remove from the stove and add the cocoa powder and instant coffee. Add the agave nectar and whisk. Serve in your favorite mug. 

For an iced version, pour 8 oz. of cold milk, the agave, cocoa powder, instant coffee and the chile pasilla in a mixer. Add 1 cup of ice (8 oz.), blend for 10 seconds and serve.



Creamy Peanut Butter Coconut DreamCreamy Peanut Butter-Coconut Dream

Makes 4 servings


90g white chocolate couverture

2 teaspoons peanut butter

1 tablespoon coconut oil

2 tablespoons coconut shavings (for decoration)

16 oz. whole milk


In a medium saucepan, bring milk to a gentle boil. Remove from the stove and add the white chocolate and peanut butter, whisking constantly until fully diluted. Add the coconut oil. Serve in a mug and top with coconut shavings.



Popcorn Crowned Orange Hot ChocolatePopcorn Crowned Orange Hot Chocolate

Makes 2 servings


2 tablespoons cocoa powder

100g semisweet chocolate couverture (60 to 65% dark chocolate)

80g caramel popcorn (40g for the hot chocolate, 40g for decoration)

Orange peel ribbons (to taste)

Pinch sea salt

16 oz. whole milk


In a medium saucepan, bring milk to a gentle boil. Remove from the stove and add the cocoa powder and sea salt, whisking until fully diluted. Add the semi-sweet chocolate and mix until chocolate is dissolved. Pour into a blender and add 20g of popcorn and mix for 10 seconds. Using a small colander, pour the liquid into the mugs, filtering out the small pieces of corn. Add orange peel to taste and finish by crowning the hot chocolate with even amounts of caramel popcorn.

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