There are commercial brands of Mexican hot chocolate, and they were fine until I had chocolate from Oaxaca and then later, Guerrero. What a difference something made by hand makes. I met our producer, Araceli, and fell in love with her and her product. She hand toasts the cacao on a wood-fired clay comal and then grinds it with just piloncillo (evaporated cane juice) and canela (soft cinnamon). The result is rich, smoky and 70 percent chocolate (whereas I would guess the commercial brands are about 70 percent sugar.)
The best technique is to use scalded milk and then add the chocolate and whip with a wooden molinillo. You can find this handy tool in any Mexican grocery store, and kids love to help out and make their own drinks.
- 1 cup whole milk or almond milk
- 1/2 tablet Rancho Gordo Stoneground Mexican Chocolate, broken into pieces
- In a deep pan, gently bring the milk to a boil over medium heat. (I’ve been told the best hot chocolate is made from milk that has been allowed to boil three times.)
- Pour the hot milk into the jar of a blender and add the chocolate, making sure not to go above the jar’s hot liquid mark. Blend until smooth and pour into a mug.
(The lovely woman in the photo is Araceli and she heads the women's cooperative that makes our chocolate.)