Hand Ground Drinking Chocolate

In San Miguel de Allende we found a great brand of traditional Mexican drinking chocolate. It’s a delicious blend of sugar, chocolate, almonds, and cinammon. The Silva Aguiar family produces it in the town of Zacatecas.

According to the owner of the shop where we bought it, the chocolate is still hand ground on a metate the old fashioned way and then formed into tablets.

Most grocery stores that carry Mexican products will have Ibarra or Nestle brand chocolate if you are unable to find chocolate from a small producer. They are not quite as good as our chocolate from Zacatecas but they still make a good cup of hot chocolate.

Try our recipe for Mexican Hot Chocolate.

A Very Rich Drink

Mexican Hot Chocolate with Whipped Cream

Traditional Mexican Hot Chocolate

Hot chocolate is served throughout Mexico. It differs greatly from hot chocolate served in the U.S. The taste is much earthier, richer, and less sweet than hot chocolate made from chocolate syrup.

In the state of Oaxaca, you will find a hot chocolate shop on every corner instead of a coffee shop. Mexicans enjoy drinking hot chocolate on chilly mornings to get the day going, just as Americans enjoy drinking coffee.

The photo below shows Mexican table chocolate used for making Mexican hot chocolate. It is a blend of cacao paste, brown sugar, and cinnamon. It has a coarse gritty texture.

Ingredients

Mexican hot chocolate is simple to make. Ibarra and Nestle Abuelita brand chocolates are fairly common in U.S. supermarkets.

Serves 2

• 2 cups of milk
• 2 ounces of Mexican chocolate
• 2 teaspoons sugar
• 1/2 teaspoon real vanilla extract
• A pinch of salt
• 2 cinnamon sticks for garnish
• honey – optional

Directions

Heat the milk in a saucepan until it nears the boiling point. Add the chocolate, sugar, vanilla, and a pinch of salt. You can substitute honey for the sugar. Stir continually until the chocolate is completely dissolved. Do not allow the milk to boil.

Once the chocolate has dissolved froth the hot chocolate with a whisk or molinillo – a special hand blender for making hot chocolate – until it is very frothy. Pour into mugs and garnish with a cinnamon stick.

The finished drink. Buen Provecho!

A great Mexican beer is Noche Buena. It’s a dark beer available only around the Christmas holidays. If you find it at the store, grab a case while you can.

The direct translation of Noche Buena is a good night. Noche Buena has two meanings. It’s the Spanish name for a poinsettia plant and it also means Christmas Eve.

A Cold Pitcher of Mexican Jamaica

In the refrigerator of every Mexican household, you will find a pitcher of something cold and refreshing such as Jamaica (pronounced “ha-my-ka”), a wonderful hibiscus iced tea.

Mexican Jamaica is a refreshing, healthier alternative to soft drinks. It’s inexpensive, quick and simple to make. The only ingredients are dried hibiscus flowers, water, and sugar to taste.

What does Jamaica taste like?

When Jamaica is lightly sweetened it has a taste similar to cranberry juice. More heavily sweetened it tastes like fruit punch. Unsweetened Jamaica is very astringent and for most people an acquired taste.

Jamaica is typically served very sweet in Mexico.

Red Hibiscus flowers used to make Jamaica. You can find hibiscus in bulk at many grocery stores and health food stores.

How to make Jamaica:

• Bring four cups of water to a boil and then remove from heat
• Add two cups of hibiscus flowers to the water and let steep for an hour
• Strain the liquid and pour into a one gallon pitcher. Press on the hibiscus flowers firmly to release all of the flavor
• Top off the pitcher with cold water
• Add sugar to taste.