Mexican Hot Chocolate

Mexican Hot Chocolate

Luckily in San Antonio, when it gets cold, it really doesn’t stay cold for long, And one thing San Antonians love is celebrating our blip of a winter with a cup of hot chocolate. Growing up in a Mexican household, we really didn’t every have any other type of hot chocolate than Mexican hot chocolate, I really still don’t understand those little packets of swiss miss or nesquik the taste is nothing on par with what you get from Abuelita, Ibarra, and Chocolate Popular. It is no wonder that this beverage is so beloved, it’s origins go way back to the Aztecs and the Mayans who made a chocolate drink for their gods, using spices and chiles to flavor it. It wasn’t until the Spaniards came that they took out the chiles and added the sugar to the bitter drink.

When you have Mexican hot chocolate, it is a little courser in texture, it typically comes in tablets or bricks, it is flavored with raw sugar and cinnamon and vanilla already. To be honest, sometimes I just eat the chocolate out of the package, it is that good. When making this drink, we use milk and warm it up on a stove top, once the milk is warm we add the tablets of Mexican chocolate, the amounts will vary because of the size of tablets so read the directions on the package. We use a special kitchen gadget called a molinillo, which literally translates to blender. These are the most beautiful kitchen gadgets you will ever see, they are hand carved in Mexico and come in a variety of sizes, if you look it up online you can even see how they are made, this would make a great gift for a foodie. Back to the process, you put your molinillo in the warm milk with the chocolate that’s partiall melted and you roll it back and forth between the palms of your hands, to create some froth in the milk. Once the chocolate is completely melted and their is sufficient froth it is ready to serve. Let me know if you try it, once you try this recipe it’s almost impossible to go back. Provecho!

911: Thanksgiving

911: Thanksgiving

My Return to Culinary School

My Return to Culinary School