Drinks: Mexican Hot Chocolate

There are few things that capture the richness and beauty of a culture the way chocolate does. Every culture has its own interpretation. Whether melted, frosted, whipped into a souffle, or formed into a sensuous bar, chocolate is an expressive medium of regionality. Nothing stirs our souls more than the coming chill of winter, the warm glow of our fireplace and nice cup of Hot Chocolate made with Mexican Chocolate. This is a primordial chocolate experience, tasting much the same as when it was first made by the ancient Aztec civilization. So revered by the Aztecs, chocolate was used as both food and currency. The botanical name for Chocolate is Theobroma, or “food of the Gods," and was one of the many culinary delicacies brought back to Europe by the Spanish. Mexican chocolate typically comes in tablet form and is somewhat dark, coarsely ground and mixed with an array of spices (think cinnamon, allspice, even cayenne). To make our Mexican Hot Chocolate, we go for Ibarra brand chocolate and take our cues from Rick Bayless, chef-restauranteur-author and master of Mexican cuisine, in his cookbook Authentic Mexican. Pretty simple, and really delicious!

Serves 2-3

2 ½ cups milk (or water)

3.3 ounce tablet Mexican Chocolate, roughly chopped

1. Simmering. In a medium sized saucepan, simmer the milk with the chocolate for a few minutes over medium low heat, stirring constantly to dissolve the chocolate.

2. Beating. Either pour into a pitcher and beat well with whisk or pour into a blender. Regardless, you’ll wind up with a nicely frothy drink. Serve at once.

*Photo is taken from Vegetarian Times magazine