Mexican Hot Chocolate

                                             

Mexican Hot Chocolate

The etymology of chocolate is via Spanish via Nahuatl — xocólatl combines xococ for sour, atl for water, owing to the bitterness of its earliest uses for what was once an elegant drink in the royal courts of ancient Mexico. Its export to Europe and the passing of centuries made “hot chocolate” a milk-derived sweet drink, warmed, though in Indigenous communities in Mexico, it’s still predominantly prepared with only water. My recipe calls for water and a half-cup of milk addition to give the chocolate a bit of body. Plus, plenty of fragrant spices, and a hint of heat.

Ingredients:

6 cups water

1 ½ tablets Mexican chocolate
½ cup milk (optional)
2 whole cinnamon sticks
1 pinch star anise (2 or 3 small pieces)
5 whole cloves
1 teaspoon dried tepin or pequin chiles, about 6 to 8, or any small round Mexican chile (optional)
1 pinch ground cardamom

Directions:
In a medium saucepan or olla, heat water until just before boiling. Add the chocolate tablets and milk, if using, and set a timer for 12 minutes.

Drop in the cinnamon sticks, star anise, clove and optional chiles. Stir gently every minute or so as liquid simmers.

Use a molinillo or a wire whisk to break down the chocolate pieces and add the cardamom as the mixture simmers. If the cinnamon breaks down, that’s OK.

In the final two minutes of simmering, vigorously whisk the chocolate so it melts completely and froths along the edges. Pour into cups for serving, straining optional.

Molten Tequila Cocoa

Molten Tequila Cocoa

Decadent and delicious, this unforgettable concoction is equal parts rich and spicy. Tequila and hot cocoa are poured over spicy, marshmallow-filled chocolate bombs for a drink that’s gooey perfection.   Makes 1 drink 

Ingredients:

1 1/2 oz tequila, 
5 oz hot chocolate
1 chocolate bomb

Directions:                                                                                        To a heatproof mug, add tequila and hot chocolate. Drop in chocolate bomb. Serve immediately.

Chocolate Bombs

Half-sphere silicone moulds work best, but you can also use parchment paper cupcake liners. The bombs won’t be perfectly round, but they’ll still be effective and delicious. You can buy chili-imbued chocolate bars to make your bombs, or make your own with our perfect recipe here.
Ingredients: 

12 oz (340 g) semi-sweet chocolate, in bars or chips
1/4 to 1/2 tsp (1 to 2 mL) cayenne to taste
1 cup (250 mL) mini marshmallows
Directions: 

Set up a double boiler.

If using chocolate bars, chop finely. Set one quarter of chips or pieces aside, and add the rest to the double boiler. Stir continuously as the chocolate melts. Never let the chocolate get too hot to the touch (not above 210°F/100°C).

Once melted, remove from heat and stir in the remaining chocolate in two batches until incorporated (if the chocolate isn’t melting, you can place back onto the boiler briefly). Add cayenne and stir well.

 
Pour 1 tbsp (15 mL) chocolate into each of 12 moulds. Using a brush, spread the chocolate as evenly as possible to the top of the moulds. Allow to harden about 10 minutes. Repeat the process with a second layer. Leave to cool and harden completely, about 30 minutes.
 
Add 3 to 4 mini marshmallows to six of the moulds.
 
Gently loosen the other six chocolate half-spheres from their moulds. Using the brush, paint the edges with melted chocolate (if your chocolate has cooled, heat up again briefly on the double boiler). Remove from moulds and place on top of the marshmallow-filled shells, creating complete spheres, and ensuring the edges seal. (If you are using parchment liners, you may need to pipe the melted chocolate in order to seal the edges.) Allow to cool completely.
 
Remove from moulds and use immediately, or store in a sealed container in the fridge up to 1 week.

Makes 6 bombs

Hazelnut Hot Chocolate

Hazelnut Hot Chocolate

Ingredients 
1/2 cup hazelnuts, whole, skin on
10 ounces semi-sweet chocolate, coarsely chopped
3 cups whole milk, cold
1 cup heavy cream, cold
1/4 cup Dutch processed cocoa powder, European-style
2 Tablespoons powdered sugar, or as needed
1/4 cup chocolate hazelnut spread, store-bought or homemade
1/2 cup heavy cream, whipped into stiff peaks, for topping

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Directions 

Preheat the oven to 300°F. Toast the hazelnuts in the oven until lightly brown, about 10 to 15 minutes, being careful not to let them burn. Once toasted, place them on a towel and rub well to remove the skins.

Place skinned hazelnuts into the Vitamix or blender container and secure lid.  Select Variable 6.  (6 of 10 speeds)

Use the On/Off switch to quickly pulse until just evenly ground, but not floury; reserve.

In a saucepan, stir together the cold milk, cream, cocoa powder, and sugar and bring to a simmer over low heat; make sure there aren’t any lumps. Remove from the heat and pour into the bowl with the ground hazelnuts. Let steep for at least 1 hour, until cool. You may do this the day before and let the mixture rest in the refrigerator.

Strain the milk-hazelnut-cocoa mixture through a fine mesh sieve into a saucepan, making sure you press the hazelnuts well to release the flavor. Heat the milk until it is warm, but not boiling, over low heat, remove from the heat, add the blended chocolate, chocolate hazelnut spread (see recipe), and mix well until the chocolate is melted. When ready to serve, reheat the hot chocolate and serve immediately with a dollop of whipped cream.

Minty Hot Cocoa

Minty Hot Cocoa

Make this warm cup of cocoa for a rich, satisfying treat that is lower in fat and sugar than traditional hot cocoa.  It is also dairy free and has no refined sugar.  To change up the flavor, skip the mint tea and add a dash of vanilla or almond extract.  Substitute a different non dairy milk or dairy milk for the almond milk if you like.

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Ingredients:

1 cup unsweetened almond milk

1 peppermint  tea bag

1 tablespoon cocoa powder

1 tablespoon honey

pinch of sea salt

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Directions:

Warm the almond milk in a small saucepan over medium-low heat with the tea bag.  Add the cocoa powder, honey, and sea salt, and stir to warm evenly.  Do not boil.  When drink is hot, remove the tea bag and serve in a mug.  Make 1 serving.