Anthony Fish: South of the Border hot chocolate (recipe)

The frigid winter months bring out the desire in most of us to be warm and cozy. We bundle up in warm clothes, crank up the heat and love to wrap our hands around a hot and delicious beverage. Hot drinks are comforting and relaxing and enjoying them is a great way for fending off the winter chill.

In the United States we associate hot cocoa or hot chocolate with cold weather and usually only enjoy it during the wintertime. However, our southern neighbors, for example Mexico, Central America, and Colombia, enjoy hot chocolate year-round. The discovery and uses of cacao go far back into the history of indigenous people and chocolate beverages have much historical and cultural significance. The ancient people of Mesoamerica called it the “Drink of the Gods.” There are variations of this traditional beverage that have various regional differences in ingredients, such as spices, that are incorporated into this drink.

Mexican hot chocolate is a cacao-based drink that is very popular in Mexico, but also in Central America and Colombia, where it goes by names like bebida de cacao or bebida de chocolate, but the basic recipes are essentially the same. The beverage differs regionally as well. For example, in Colombia they put a couple of cubes of a soft cheese in the mug and eat the chocolate-soaked cheese when finished! It is customary to enjoy this drink with friends and family while socializing and being invited to someone’s home for a hot chocolate is an honor indeed.

Mexican hot chocolate tablets are called “chocolate de mesa” or table chocolate and can be found in stores locally. Brands like Ibarra and Abuelita are the most common, but you can also order artisan chocolate tablets online as well. In Oaxaca, where we have enjoyed many hot chocolates over the years, the major purveyors of handmade chocolate are Chocolate Mayordomo de Oaxaca and Chocolate Guelaguetza. In many of the chocolate shops the grinding of the cacao and spices is done in the open for you to watch as they handmake your drink to order.

The Mexican hot chocolate differs from the American version in that it has a more rustic texture and flavor and the chocolate itself is minimally processed. It is made with bittersweet ground cacao nibs, granulated sugar and contains spices such as cinnamon and sometimes chile powders such as cayenne. It has a richer flavor and grainier texture and is also less sweet. Mexican hot chocolate refers more to the style of the drinking chocolate, not necessarily the origin of the cacao. Sometimes the cacao is from Mexico but often the cacao is sourced from other countries.

Across the world, one of the great joys during the holidays is gathering with friends and family. Since drinks play a particularly important role in get togethers, social occasions are the perfect opportunity to enjoy delicious homemade beverages. We have chosen to present here two versions of the Mexican hot chocolate. If you would like to enjoy your hot chocolate as an adult beverage, we have included a “dirty” version utilizing an Orange Liqueur and Mezcal.

The recipes given here are based on simplicity. Authentic versions of this beverage require some special equipment and specialized methods. If you want to make more authentic versions of the hot chocolate, a simple internet search will provide you with all the information you need.

Mexican Hot Chocolate

Ingredients

1 Mexican chocolate tablet (readily available in local stores are the brands Abuelita or Ibarra)

2 cups milk, 2 percent or whole milk

1 cup evaporated milk (or just add another cup of regular milk)

Cinnamon powder to taste

Instructions

In a medium saucepan, add the milk. When it starts to boil add the Mexican chocolate tablet and mix until it dissolves. Add cinnamon powder to taste. Stir with the molinillo, whisk or wooden spoon until you have a smooth texture. Keep an eye on the mixture while it cooks to ensure that it does not overflow. Continue to cook for another 5 minutes on low heat-medium heat. Serve hot. You may top with whipped cream, if you like, and it pairs nicely with pan dulce or any bread or pastries.

Servings: 3 cups

Dirty Hot Chocolate:

To 1 cup of hot chocolate add:

1 tablespoon Orange Liqueur, such as Gran Marnier or Triple Sec

One shot of Mezcal

Top with whipped cream

Garnish with an orange slice dusted with cinnamon and sugar