Oh yeah, #youknowyouwantthis.
Origins of Mexican Hot Chocolate
Chocolate has been grown in Mesoamerica since at least the 9th century. The Mayans called it xocolatl and believed it to be a gift from the gods (source). We’d say they were onto something! They would make chocolate into a drink by fermenting, roasting, and grinding cacao and then mixing it with water, cornmeal, chili peppers, and other spices (source). The drink didn’t have any added sweetener so it was quite bitter. Then in the late 1500s, sugar was introduced in Mexico and was adopted into hot chocolate. Our version is not traditional, but is inspired by the concept of adding spices to hot chocolate. You can learn about Mexican Hot Chocolate and its history here. As you know from my Boozy Pumpkin White Hot Chocolate story, I love hot chocolate. Its hot, sweet and chocolate-y goodness never does me wrong. But since I’m a part-time vegan and lover of all things coconut and spice, I decided to give an alternative recipe a try. The base of this beverage is simple: Non-dairy milk (I mixed full-fat coconut milk and vanilla almond milk), cocoa powder, vanilla extract, salt, sugar, and pinches of Vietnamese cinnamon, nutmeg, and extra-hot cayenne. Then for a luxurious finish I add a layer of vanilla-infused coconut “whipped cream” made with my remaining coconut milk and drizzle it on top with a little chocolate syrup for good measure. If my hot cocoa-loving neighbors wouldn’t have been nearby for sampling, I would’ve guzzled the whole batch down by myself. P.S. The mug featured in this post was handcrafted by our local artist and friend Troy Becker.
