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Hot Chocolate with Oats & Panettone Stuffed with Ice Cream
A Peruvian Christmas lonche featuring creamy hot chocolate with oats, cinnamon, and two types of chocolate, alongside panettone hollowed and filled with rum-raisin vanilla ice cream.
Ingredients
Hot Chocolate
- 1200 ml Water
- 5 tbsp Rolled oats
- 1 unit Cinnamon stick
- 2 unit Whole cloves
- 100 g Drinking chocolate (broken)
- 100 g Dark chocolate 50% (broken)
- 400 ml Evaporated milk
Panettone Ice Cream
- 1 unit Panettone (hollowed out)
- 1000 ml Vanilla ice cream (slightly softened)
- 100 g Dark raisins (soaked in rum 16 hours)
- 120 ml Golden rum (for soaking raisins)
- 80 g Pecans (roughly chopped)
- 1 unit Orange zest (zested)
Steps
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1Soak raisins in rum 16 hours ahead. Boil water with oats, cinnamon, cloves, orange peel. Simmer to infuse.Tip: Wrap spices in cheesecloth for easy removal.~10 min
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2Hollow panettone with serrated knife. Mix softened ice cream with rum raisins, chopped pecans, orange zest. Fill panettone, cap, wrap, freeze 4+ hours.Tip: Work quickly so ice cream doesn't melt.~10 min
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3Remove spices from oat water. Add both chocolates, stir until dissolved. Add evaporated milk, simmer until thickened. Add pinch of salt.Tip: Salt elevates chocolate flavor.~10 min
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4Serve hot chocolate in mugs (stir from bottom — oats settle). Slice frozen panettone and serve alongside. Optional: marshmallows for kids, whisky for adults.Tip: Can be served cold in summer.~5 min
Nutrition (per serving)
420
Calories
8g
Protein
55g
Carbs
18g
Fat
3g
Fiber
Cultural Context
In Peru, 'lonche' is a beloved afternoon snack tradition. During Christmas, lonche navideño includes paneton, hot chocolate, and sandwiches. Panettone was adopted from Italian tradition. Adding oats to hot chocolate is a common Peruvian practice.
Giacomo Bocchio
Te Enseño a Preparar Chocolate Caliente y un Rico Panetón Relleno de Helado
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