Chocolate Santafereño

OBELO | Chocolate Santafereño
OBELO | Chocolate Santafereño

This style of hot chocolate is popular in Colombia's capital, Bogotá. It's perfect for chilly mornings when you're 8,660 feet closer to the stars, as the locals like to say.  Chocolate Santafereño is traditionally made with Luker Chocolate, panela and served with queso blanco. Like panela, Luker is a staple in most Colombian pantries, they've been making high quality chocolate since 1906.  

4 cups water
8 tablespoons organic panela
¼ teaspoon ground cinnamon
4 cubes chocolate  

In a saucepan, heat water over medium-low heat to just before it simmers, add chocolate and reduce heat to low. Once chocolate is melted, add panela and cinnamon. Whisk vigorously (with a molinillo if you have one) and serve with queso blanco.

Red Sangria with Apples and Nectarines

OBELO | Red Sangria with Apples and Nectarines


½ cup (or more😉) Triple Sec
2 tablespoons organic panela
1 bottle table red wine
2 nectarines
1 macintosh apple
1 lemon
1 bottle sparkling water



A Sangria recipe is less recipe, more throw things together, let them hang out and drink up. This almost-fall time of year has us feeling Macintosh Apples, Nectarines and Malbec.


In a large pitcher, mix Triple Sec and panela until panela is mostly dissolved. Add one bottle of red wine to the mixture in the pitcher. Rinse and slice the fruit, add slices to the pitcher. Stir and let chill for at least 20 minutes ⛄️.

Pour over ice and top with a splash of sparking water 💫.

Chai Wallahs' Chai

OBELO | Chai Wallahs' Chai
OBELO | Chai Wallahs' Chai


1 three-inch piece of ginger root
6 cardamom pods
4 black peppercorns
3 pieces of cinnamon bark
4 cloves
2 cups water
4 tablespoons loose black tea
4 tablespoons organic panela
4 cups whole milk


Grate ginger and remove seeds from cardamom pods. Crush with black peppercorns using a mortar and pestle. Break cinnamon into one-inch pieces. 

In a large pot, bring water, cinnamon, cloves, crushed ginger, cardamom and black pepper to a boil. After 5 minutes, add tea leaves. Boil for 5 more minutes, then add milk and panela and reduce heat to low. Simmer for at least 10 minutes, remove from heat and strain into a teapot through sieve. Serve hot 🔥.

Thanks Chai Wallahs of India for the recipe 😘!