Breakfast · 10 min · argentinian

Submarino

This is the kind of Argentinian breakfast you’ll make on repeat — milk and dark chocolate, 10 minutes, big payoff. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Milk
• 2 oz Dark chocolate
• 1 tsp Sugar

Steps

1. Heat the milk in a small saucepan until steaming with small bubbles at the edges — never a hard boil.
2. Drop the whole bar of chocolate into the hot milk like a tiny submarine and stir slowly as it melts.
3. Sweeten lightly, whisk until glossy and slightly thickened, and serve in a tall glass with a spoon for the melted bits at the bottom.
4. Whisk in a pinch of salt to sharpen the chocolate — it makes the milk taste milkier and the chocolate deeper.
5. Drink it hot and fast; submarino waits for no one and the chocolate settles if it sits.

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