From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.
Photo by Juliana Su You may as well serve the chocolate drink with churros for good measure.
Just in case the weather actually gets colder for good this time, this week we're sharing a recipe for Mexican Hot Chocolate.
Mexican hot chocolate is like classic hot cocoa in that it's made with heated milk, chocolate, and sugar. This drink, however, has added spices like cinnamon, vanilla, anise and chiles.
The beverage traces back to Mayan and Aztec cultures, where seeds from cocoa trees were ground into a paste, mixed with water, and flavored native spices and herbs to cover up the bitter taste. The word cocao is derived from the Nahuatl word xocolātl, meaning bitter water. Since it had a very sacred place in Central American culture, the scientific name of the cocoa plant is Theobroma cacao, with theobroma meaning "food of the gods."
Cold, thick, and intensely flavored. traditional xocolatl was quite the acquired taste. Once Europeans introduced sugar, however, it morphed into the slightly sweeter hot cocoa that we know and love today.