Theme Recipe: Aztec (or Mexican) Hot Chocolate

This is the recipe that I didn't have a chance to get up yesterday when our Countdown theme was Aztecs in "honor" of Columbus Day.  Most people are aware that hot chocolate was invented in what is now Southern Mexico and part of  Central America.  But the chocolate drinks that Aztecs consumed were quite different than many modern recipes, indeed, it was often flavored with chile and was reserved for the royal house only, with certain really special preparations being reserved for the emperor only.  This is a basic preparation, and can easily be altered.  What it must have, though, is the traditional foam on top.  Unlike ancient Mexican collocate beverages, this is made with milk, as is most modern Mexican versions.  It comes from a children's cookbook on Aztec food by Imogen Dawson (Choctaw); I have collected quite a few Native American food books for kids, since my son is home schooled.  This book, entitled Food & Feasts With The Aztecs, is part of series, and it intended for older kids.

Mexican Hot Chocolate:

1/2 lb. semi-sweet chocolate (from the baking section)

4 cups milk

1/4 tsp. ground cinnamon

2 drops real vanilla

Boiling Hot Water

1.  Break the chocolate into small pieces.  Place them a double boiler or into a heatproof bowl.

2.  Fill the bottom pan with the boiling water and set in over medium-low heat.  

3.  Put the pan or bowl over the hot water, stir constantly with a wooden spoon, until the chocolate is melted.

4.  Meanwhile, heat the milk in another pan (do not let it boil), when milk is "scalded" pour in the melted chocolate.  Add the cinnamon and the vanilla and gently bring mixture to boil.  Turn heat way down and whisky the mixture for a couple of minutes, until it froths well. Pour the chocolate into heated mugs and whisk again.

Variation Suggestions

The flavors can be altered in almost endless ways.  Native allspice is a great substations for the cinnamon.  Nutmeg, mace and cloves can all be used.  Ground chiles are very traditional, with anchos being the sweetest.  Serving with a cinnamon stick is also popular.

You can use unsweetened chocolate, and sweeten it with wild honey, this is the original Mayan recipe.  Otter types of chocolate can be used, including dark, milk and white.

Liqueurs can be added for "kick."  

You make it completely authentic by substituting water for the milk.  Conversely, you can make it richer, by adding some cream to the milk mixture.

If you are using modern Mexican chocolate tablets all you need is the milk and, and possibly, the vanilla (check the label some contain vanilla, some don't).  These tablets are already ground with cinnamon and piloncillo, a traditional dark sugar.  Some a have ground almonds in them as well, so, again, check the labels, especially if you have a nut allergy!

Close up of a traditional molinillo, an indigenous chocolate whisk.

Below is the super traditional way of making chocolate from scratch.  Watching this, you'll understand why you are going to want the buy the traditional Mexican chocolate tablets!!  A couple points of nitpicking by me.  1)  these ladies are Zapotec, not "Mayan or Aztecs,"  2)  it's not Montezuma, it's Motecuhzoma II (pronounced Moe-teck-a-zoma with a long O)