Mexican Hot Chocolate
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes
Yield: Makes 4 servings
Notes from Ruth Alegria: Mexican chocolate is composed of bitter chocolate, sugar, cinnamon (soft bark) and almonds. Well-known brands available in the United States are Ibarra and Abuelita.
In some places like Oaxaca the chocolate is sold as an artisanal product. This means you walk into a molino (mill) where they grind the cocoa beans together with your favorite ingredients in the ratio you specify. The mix emerges still hot from the grinding and is a super sensory shock if you have never tasted hot ground cocoa.
Mail Order for Mexican Ingredients, http://splendidtable.publicradio.org/gourmetguide/source_mexican.html
Ingredients
- 4 cups water or milk
- 240 grams of Mexican-style chocolate, crumbled (a meat mallet works well)
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Instructions
- Heat water or milk. Add crumbled chocolate and stir vigorously with a molinillo until the chocolate melts and the mixture becomes foamy. Remove from the heat and serve hot.
- A molinillo is a wooden beater with a round grooved end beneath several loose rings.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
