Mexican: Oaxacan Hot Chocolate

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 2 cups)

Oaxacan hot chocolate (or xocolatl) is a drink rooted in Mayan folklore. The Mayans dried and ground cacao beans, then mixed them with water and chilis to create a spicy bitter drink. After the Aztecs conquered the Maya, the drink became “a gift from the gods,” and was used in religious rituals and given to victorious warriors after battle. The Spanish added sweeteners like sugar, and later, the Oaxacans added spices like cinnamon. Today, making hot chocolate is a cultural ritual in Oaxaca that brings people together and the drink is always served at weddings, festivals, and family gatherings. Part of the ritual is vigorously whisking the drink with a wooden tool called a molinillo. The molinillo is spun between the palms to create the characteristic light, airy, and rich foam (but a blender can be used for the same result). Oaxacan hot chocolate is traditionally prepared with water, not milk, to honor its ancient roots. However, milk is often used to accommodate tourists. Ideally, Oaxacan hot chocolate is served with pan dulce (traditional Mexican sweet breads) which are dipped into the chocolate before eating.

Ingredients:

• 3 oz Mexican chocolate (El Metate or Mayordomo preferred)
• 3 cups water
• Pan dulce (optional)
• Whipped cream (optional)
• Chocolate shavings (optional)

Procedure:

1. Cut chocolate ball or bars into smaller pieces
2. Heat water in pot to boiling
3. Add chocolate and simmer until dissolved while stirring often
4. Transfer hot chocolate to a small pitcher and froth using a molinillo or whisk (or use a blender)
5. Serve in individual cups with a side of Mexican sweet bread
6. Optional: add whipped cream topped with chocolate shavings