Santafereño hot chocolate with cheese is one of Bogotá’s most traditional drinks. It is made with Colombian chocolate de mesa, milk or water, and cubes of farmer’s cheese or double-cream cheese added directly to the hot cup.
It is often enjoyed for breakfast, during the afternoon coffee break known as onces, or on chilly days. The cheese softens in the chocolate, creating a creamy, lightly salty contrast that is strongly associated with Bogotá’s food culture.
Ingredients
- 500 ml whole milk (2 cups)
- 60 g Colombian chocolate de mesa (2 small tablets)
- 120 g Colombian farmer’s cheese or double-cream cheese (1 cup, cubed)
- 20 g granulated sugar (1 1/2 tablespoons), optional
Preparation
- Heat the milk, pour the milk into a chocolate pot or small saucepan and warm it over medium heat until very hot, without letting it boil vigorously.
- Melt the chocolate, add the chocolate de mesa and sugar, if using. Whisk with a molinillo, balloon whisk, or spoon for 3 to 4 minutes, until the chocolate fully dissolves and develops a light foam.
- Serve with cheese, divide the hot chocolate among 4 mugs and add 30 g of cubed cheese to each serving. Let it rest for 1 minute so the cheese softens without fully melting away.
- Enjoy immediately, serve the chocolate right away and eat the warm, softened cheese cubes with a spoon while drinking the hot chocolate.
Chef’s tips
- Use Colombian chocolate de mesa for the most traditional flavor, often scented with cinnamon and cloves.
- Do not boil the milk for too long, as this can affect its texture.
- Add the cheese immediately before serving so it stays soft inside while holding its shape.
- Adjust the sugar based on the sweetness of your chocolate tablets.
Traditional variations
Some Colombian households make this chocolate with water instead of milk, especially when they prefer a more intense cacao flavor. Farmer’s cheese, double-cream cheese, and firm fresh cheese are all traditional options.
How to serve
Serve santafereño hot chocolate piping hot in large mugs with the cheese cubes inside. It is traditionally enjoyed with soft bread, almojábanas, pandebono, Colombian tamales, or buttered bread.
Recommended sides
- Colombian almojábanas.
- Pandebono.
- Soft bread with butter.
- Colombian tamales.
- Cheese arepas.
Food culture note
Hot chocolate has long been central to Bogotá’s culinary traditions. Adding cheese to the cup became a distinctive local custom, especially during onces and cool mornings in Colombia’s capital city.
Frequently Asked Questions
Use Colombian farmer’s cheese, double-cream cheese, or a firm, lightly salty fresh cheese. It should soften in the heat without fully dissolving. Avoid aged or strongly flavored cheeses, which can overpower the mild flavor of the hot chocolate.
Yes. Making it with water is a traditional variation and gives the chocolate de mesa a more pronounced cacao flavor. Milk creates a creamier and softer drink, but you can replace it with 500 ml of water and follow the same method.
No. The cheese should warm and soften, but it usually keeps much of its shape. The traditional way to enjoy it is to eat the warm cubes with a spoon while drinking the chocolate, appreciating the contrast between sweet chocolate and lightly salty cheese.
