El Submarino: Argentine Hot Chocolate
Many moons ago, I spent a few months in Buenos Aires, Argentina, studying Spanish.
One of my favorite daily rituals was going out for a cafe con leche.
One day, when studying the drink menu, I noticed something that piqued my interest. A submarino – (obvious translation, “submarine”).
I ordered one, and I was smitten. Individually-portioned, dry-mix hot chocolate packets would never do justice to the Argentine submarino.
What Is An Argentinian Submarino?
A submarino is Argentina’s version of hot chocolate. And I have to say, it’s way more fun than the American version.
A glass of steamed milk is served with a piece of chocolate. The chocolate is added to the warm milk – just like a submarine diving into the water.
The warm milk melts the chocolate, you stir it in, and the result is a rich and chocolaty drink. My favorite version of hot chocolate.
What Kind Of Chocolate Should I Use?
Method-wise, this recipe is hard to screw up. Any type of chocolate will technically work.
However, I like milk chocolate for submarinos. I used a milk chocolate Chocolove bar.
Opt for high-quality chocolate here.
But in a pinch – when the chocolate craving hits hard – you can use chocolate chips.
How To Make Frothed Milk Without A Machine
You don’t need a frother or espresso machine to make frothed or steamed milk at home. Here are several options for your submarino:
- Use warmed milk instead: If you don’t care about froth, just heat some milk on the stove top or use the microwave.
- Use the jar method: Place milk in a glass jar, cover, and shake until the milk is foamy. Take the lid off and microwave until milk is warm. The froth will remain.
- Use a tool: Pump frothers and frothing wands are inexpensive tools that easily make frothed milk. If you like lattes and cappuccinos, consider purchasing one of these.
- Use another method: The Pioneer Woman details 8 ways to make frothed milk at home.
- In Argentina, submarinos are usually served with small cookies or biscuits on the side
- Serve with the Argentine favorite: Media lunas (small croissants) or facturas (small pastries typically served with coffee)
- Serve with Brazilian/Portuguese brigadeiros (yummy 4-ingredient truffles)
- Serve with homemade chocolate chip cookie brittle
- 8 ounces milk (2 percent, whole or half-and-half will work)
- 1 ounce chocolate (milk chocolate works best)
- To make frothed milk: Place milk in a microwaveable glass jar. Make sure the jar is big enough so there is at least an inch of space at the top. Shake the jar until the milk is frothy. Microwave for 30 to 40 seconds. This will heat the milk and help preserve the foam.
- Pour warm milk into serving glass. Spoon foam on top.
- Serve milk with chocolate on the side. Place the chocolate into the warm milk and stir until melted. Serve with small cookies or biscuits on the side. Enjoy!
Two percent, whole milk or half-and-half all work for this recipe. Skim milk will work, but the milk doesn't foam as well.