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Breakfast/ Drinks

Chokola Ayisyen (Haitian Hot Chocolate)

Chokola Ayisyen (Haitian Hot Chocolate) is one of those things that I can say definitely sparks my childhood memory. Born in America, I didn’t get to spend much time in my parents homeland but when I did, I loved it. I remember going to Haiti at the age of 8, I stayed for a month and almost every morning in that month I would have Chokola ak pen (Haitian Hot chocolate and bread, Haitian bread to be exact. I loved it and till this day I still love it! Just the smell of it instantaneously transports me back to my childhood.

This chocolatey treat is made with unrefined chocolate from Haiti, evaporated milk along with other ingredients that makes it taste great. I’m not sure if you can get the same chocolate in America, your best bet is to have someone who is returning from Haiti to bring some for you. If not you can always try your luck on East 18th Street and Church Ave in Brooklyn, or in Caton Mall located on the corner of Flatbush Avenue and Caton Avenue you will find Haitian women selling products that are exclusive to Haiti. If you don’t feel like going on a hunt for unrefined Haitian chocolate I also have a recipe using unsweetened cocoa that mimics the taste of it, not exactly the same but a close second (I will post it very soon).

 

I love to stay warm with this on those cold winter nights and I hope this will keep you warm as well.

Watch me make Chokola Ayisyen here:

Chokola Ayisyen (Haitian Hot Chocolate)

Print Recipe
Serves: 3-4 Cooking Time: 6-10 minutes

Ingredients

  • 1 ball of unrefined cocoa
  • 1 can of evaporated milk
  • 1/2 cup white sugar or sugar to taste
  • 2 anise star
  • 2 cinnamon sticks
  • 4 cups water
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter

Instructions

1

To a medium sauce pan on medium to high heat, add water, anise, cinnamon and cocoa and bring to a boil until cocoa has melted. Strain liquid and set aside, discard cocoa remnants.

2

Add liquid back to sauce pan on a medium flame along with milk, sugar, salt, nutmeg, almond, vanilla extracts and butter. Stir well, let simmer for 2-3 minutes then serve and enjoy.

Drinks

Kremas (Haitian Holiday Drink)

The Holidays are here and for Haitians that means family, music, good food and of course good drinks. One of the drinks of choice is Kremas, which is a mixture of milk, coconut, sugar & other ingredients. We love this stuff, so there is definitely a party when Kremas is around.

 

While doing research on the topic of how to make Kremas I noticed some debates in the comments section on some kremas videos posted on youtube. People argued that you shouldn’t use Wray and Nephew’s Jamaican Rum for this recipe because it is a Haitian recipe and yada yada yada. According to my mother and many other Haitians, kremas was originally made with what Haitians call “Kleren.” To my understanding kleren is similar to Jamaican Overproof White Rum, that’s what my mom told me to buy when I made it. All because we use rum that is not Haitian doesn’t make it less Haitian (IJS).

In this recipe you will see me make my Kremas using Wray & Nephews Overproof White Rum, in the past I have made kremas using Rhum Barbancourt and I like both; but I must say I prefer the one with Rhum Barbancourt because I find the Wray & Nephews is a little too strong for me (I’m not a big drinker). Hope you make this drink, enjoy your holidays!

 

Watch me make Kremas here:

Kremas (Haitian Holiday Drink)

Print Recipe
Serves: 8-10 Cooking Time: 25-30 minutes

Ingredients

  • 1 (12oz) can Evaporated milk
  • 1 (14oz) can Sweetened condensed milk
  • 1 (15oz) can Cream of coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 anise stars
  • 2 cinnamon sticks
  • 1 teaspoon nutmeg
  • 1 teaspoon lime zest
  • 3 teaspoons lime juice
  • 1 cup white rum or Rhum Barbancourt

Instructions

1

On a medium to high flame bring your anise, cinnamon and evaporated milk to a slight boil in a small saucepan; turn flame off immediately as it begins to boil. Discard anise and cinnamon, set aside and let cool.

2

In a blender add all the ingredients and blend until well combined.

3

Pour mixture into glass bottles and it is ready to drink.

Notes

Kremas thickens as days go by so by day 3 you should notice a visible change. This should keep for 2-3 weeks or longer, it doesn't need refrigeration but you can if you want to.

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