• Mexican Hot Chocolate

    Mexican Hot Chocolate

    When I first wrote about hot chocolate I had just started writing in Comfy Belly, we were snowed in, and the only ingredients I had on hand was a bag of chocolate chips and some goat milk.

    Since then, and after much experimentation with cocoa and different kinds of milk, I offer you a simple recipe for a cup of hot cocoa. I started out using the fudge popsicles recipe, which is fairly simple to begin with, and then simplified it even more.

    Mexico by the bar 2009

    The inspiration for this soothing sweet treat came from a trip we took to Mexico in 2009. I was searching around for something to drink the first morning and came across a black cast cauldron labeled “Hot Chocolate”. I lifted the top and the aroma of chocolate and cinnamon wafted up and around me. For the rest of the vacation I consumed this chocolate drink at every meal. And it was about 80 degrees F outside in the shade.

    My method here is not quite authentic. To find out a bit more about real Mexican hot chocolate using a chocolate disc and a molinillo (Spanish for whisk), go here. If you don’t have a molinillo, you can just use a whisk or an immersion blender to get the desired effect.

    Tips I use non-alkaline cocoa for baking and drinking, however you can use Dutch-processed cocoa as well. The Dutch-processed cocoa has been treated with an alkaline agent (potassium carbonate) that helps the cocoa to dissolve more easily in liquid, gives it a milder flavor (not as bitter), and neutralizes the acidic chemical compounds in cocoa. Just for the record, I was able to dissolve the non-alkaline cocoa in the liquid mixture by stirring it while it was heating up.

    Note Since we’re on the subject of cocoa, it’s important to know the difference between natural and alkalized cocoa powder when baking. If you’re baking with cocoa powder, you’ll want to figure out which kind of cocoa the recipe is calling for. The recipe may require acidic cocoa (non-alkalized) to react with baking soda so it can leaven (rise, producing carbon dioxide). If you’re fascinated by the science of baking and cooking, check out On Food and Cooking: The Science and Lore of the Kitchen, and some others.

    As with many of the drinks and smoothies I make, any left-overs go into pop molds in the freezer. You can also turn this into chocolate milk and store in the refrigerator for a few days. And try topping the hot cocoa with some maple whipped cream (recipe included below) and a pinch of cocoa powder. I didn’t have a cinnamon stick, but that would be a great drink stirrer to include.

    Posted in Dairy-Free, Desserts, Drinks, Egg-Free, Gluten-Free, Lactose-Free, Nut-Free, Paleo, Vegetarian  |  7 Comments

    7 Responses to Mexican Hot Chocolate

    1. JQBancroft says:

      I too love Mexican hot chocolate! In doing some research for a Mexican Vanilla Ice cream, I found out there is different type of cinnamon that comes from Mexico. The sticks are looser and look more like bark than our smooth, tight, cinnamon sticks. The flavor is subtly different, but definitely what I think of when I think of Mexican Hot Chocolate. I think I have a stick leftover and your recipe has inspired to me to make some sooner rather than later.

    2. Cinnamon and chocolate is one of my favourite combinations. This is like Christmas in a cup. Must try it soon. PS – Your pictures are lovely.

    3. Sophie says:

      Waw!! Your Mexican hot chocolate just looks divine & truly appetizing!!

      I really love your blog!

    4. Pingback: Mexican hot chocolate « So hungry I could blog

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