Suizas Recipe

Warm the dairy

In a medium saucepan, combine the whole milk and heavy cream. Set over medium-low heat and warm gently until the mixture is steaming and small bubbles form around the edge, about 5–7 minutes. Do not boil.

Add cocoa and sugar

Whisk in the unsweetened cocoa powder and granulated sugar until completely dissolved and smooth, about 1 minute. This helps integrate the cocoa before adding chopped chocolate.

Melt the chocolate

Remove the saucepan from heat. Add the chopped bittersweet chocolate and let sit for 1 minute to soften, then whisk vigorously until the chocolate is fully melted and the mixture is glossy and uniform.

Finish and season

Return the pan to the lowest heat for 30–60 seconds if needed to fully combine. Stir in the vanilla extract and a pinch of sea salt. Taste and adjust sweetness if desired.

Keep warm or chill

If serving hot, keep the suizas over very low heat until ready to serve. If serving chilled (some restaurants serve cold suizas), cool to room temperature, then refrigerate until cold and stir well before serving.

Divide the hot or chilled chocolate milk among 6 heatproof mugs or glasses (about 10–12 oz each).

If using espresso for a mocha variation, add one shot to each serving or stir into the pot before dividing.

Top each serving with a generous dollop of whipped cream. If making fresh whipped cream, whip 1 cup heavy cream with 1 tsp sugar until soft peaks form.

Sprinkle a pinch of ground cinnamon and grated chocolate or shavings over the whipped cream for garnish.

Serve immediately if hot. If chilled, serve cold with a straw or spoon.