Chokola Ayisyen (Haitian Hot Chocolate)

Haitian hot chocolateIt was definitely a white Christmas this year in NY. The beautiful snow was so lovely to watch from inside. Yup! From inside! lol I am not a big fan of the cold, let alone the snow. To me, the snow is only beautiful to watch from inside.
It’s the holiday season and this week, for the new year,  the temperature will drop as low as 10F. I guess it means that most people will be staying in to spend time with their families. I decided to add to that family warmth by preparing what is mostly to be prepared in occasions as such : Hot chocolate.
Only, it’ll be from Haiti.
My friend brought me two cocoa balls from Haiti. The strong (when I say strong, I really mean strong) smell of what soon is to become a warm cup of chocolate, brought back so many memories (like most ingredients I talk about here).
These cocoa balls can be found here in NY in small Haitian shops but I’m not sure where else they are sold.
If you ever have a friend coming from Haiti, The Haitian cocoa balls or sticks have to be in your bring-back list.

This recipe is super easy to follow.
Serves about 5 
Preparation time : 30mns


  • 1 haitian cocoa ball/stick
  • 3 to 4 cups of water (or more depending on how consistent you want your hot chocolate to be)
  • 1 can of 12 oz evaporated milk (preferable Carnation milk). You can also add some coconut milk if you want.
  • Sugar to taste
  • 1 pinch of salt
  • 2 to 3 Star Anise
  • 1 tsp of vanilla essence
  • 1 cinnamon stick


  1. In a pot, boil your water  with the star Anise and cinnamon stick
  2. Add your cocoa ball. Cover your pot and let it boil for about 15 mns or until the ball has completely dissolved in your water.
  3. Turn off your fire. Use a strainer to strain your semi homogeneous mix.
  4. Turn your fire back on at a low temperature. Bring back your fluid into the pot.
  5. Add your milk, sugar, vanilla essence and pinch of salt
  6. Boil for 15 more  minutes. Make sure you don’t cover the pot while doing so because your milk might rise and make a mess of your oven.
  7. Enjoy with some good Haitian bread and butter. (That’s the traditional way to have it!)





















Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

6 thoughts on “Chokola Ayisyen (Haitian Hot Chocolate)

  1. I love this hot cocoa. Haitian chocolate the best just got some from family. Can’t wait to make it. Need star Anise though.

  2. These chocolate balls can be purchased from Jamaican and Trinidadian stores. The cacao “ball” is processed by the same method. Naturally, use And support Haitian commerce whenever possible.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: