Mexican Hot Chocolate

Rancho Gordo Cooking Desserts Recipe inspiration Araceli who heads the women's cooperative that makes our stoneground chocolate for Mexican Hot Chocolate

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. 

Serves 1

  1. 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.) 
  2. 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.)