Sopa Borracha with a Twist

Ingredients

• 6 cups (1.4 L) whole milk 6 cups (1.4 L) whole milk
• 1 cup (240 ml) condensed milk 1 cup (240 ml) condensed milk
• 4 ounces (113 g) dark chocolate, finely chopped 4 ounces (113 g) dark chocolate, finely chopped
• 1 cinnamon stick 1 cinnamon stick
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 cup (60 ml) rum or brandy 1/4 cup (60 ml) rum or brandy
• 8 slices of day-old bread, crusts removed and cut into cubes 8 slices of day-old bread, crusts removed and cut into cubes
• Whipped cream, for garnish Whipped cream, for garnish
• Ground cinnamon, for garnish Ground cinnamon, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 58g, 38g
• Protein: 14g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large saucepan, combine the whole milk, condensed milk, dark chocolate, cinnamon stick, nutmeg, and cloves. Heat over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is hot but not boiling.
2. 2.
   Remove the saucepan from the heat and stir in the rum or brandy.
3. 3.
   Place the bread cubes in serving bowls and ladle the hot chocolate mixture over the bread.
4. 4.
   Allow the soup to sit for a few minutes to allow the bread to soak up the liquid.
5. 5.
   Garnish with a dollop of whipped cream and a sprinkle of ground cinnamon.
6. 6.
   Serve warm and enjoy!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor.
• Bread — Choose a dense bread like brioche or challah, as it will hold up well when soaked in the soup mixture.

Tips & Tricks

• For a non-alcoholic version, substitute the rum or brandy with a teaspoon of vanilla extract.
• Serve the Sopa Borracha warm for the best flavor and texture.
• If you prefer a smoother consistency, blend the soup mixture in a blender before pouring it over the bread cubes.

Serving advice

Sopa Borracha is best served as a dessert after a hearty Mexican meal. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for an extra indulgent treat.

Presentation advice

To enhance the presentation, drizzle some melted dark chocolate over the whipped cream garnish and sprinkle a pinch of ground cinnamon on top. Serve the soup in elegant bowls or glasses to showcase its rich color and creamy texture.