A 30 second history of Chocolate. It was prepared as a drink as early as 1400 BC in Honduras. Aztecs used cacao seeds as currency. It finally made its way to Spain in the 16th century when Hernan Cortes returned with cacao beans. And from there, Spanish friars spread the cacao throughout Europe as they traveled to monasteries. By the 1840’s, we had the chocolate bar.
Today is the day to celebrate chocolate and Its journey across the lands. Try this recipe for a traditional Mexican hot chocolate. Hot or iced, it’s delicious.
Mexican Hot Chocolate
Makes 4 Servings
- 4 cups whole milk (or milk substitute)
- 4 tablespoons unsweetened cocoa powder
- 4 tbsp sugar
- 1 tsp ground cinnamon
- ½ tsp vanilla
- 2 ounces bittersweet chocolate
- For a kick, add a pinch of cayenne and or chili powder
In a medium saucepan over medium-high heat add all ingredients except the bittersweet chocolate. Mix together with a wire whisk. Add in the bittersweet chocolate and heat until the chocolate has completely melted. Do not boil.
Serve hot or on ice with chocolate shavings. Enjoy.