I've spoken a little about my Mexican heritage when I introduced the Mexi "Cauli" Rice recipe. In addition to rice, tortillas dripping in butter and tamales, I remember my grandmother's hot chocolate. Mexican hot chocolate is nothing like American hot chocolate, at least my grandmother's wasn't. In addition to being spiced up with chili powder, cinnamon and cloves, the consistency is thick, almost pudding-like. I recall my grandmother referring to it as "atole", which is a hot drink, thickened with masa harina or corn flour. Technically, "champurrado" is atole with chocolate but we always just called it "atole".
Mexican Hot Chocolate
Recipe by Healthy Living How To
Prep Time: 5 minutes
- 2 c. Filtered Water
- 4 Tbsp. Cedar Summit Farms Organic Heavy Cream
- 2 sq 90% Lindt Dark Chocolate
- 2 Tbsp. Hershey's Special Dark Cocoa Powder
- 1 Tbsp. Whole Cloves
- 2 tsp. Cinnamon
- 1 tsp. Chili Powder
- 1 1/2 tsp. Bobís Red Mill Xanthan Gum
- 50 drops NuNaturals Pure Liquid Clear Stevia
1. Bring water and cloves to a boil in small saucepan.
2. Turn heat to low and with spoon, scoop out cloves.
3. Add all ingredients except xanthan gum and whisk together until chocolate squares are melted.
4. Pour liquid into a 4 c. glass pyrex, sprinkle on xanthan gum and with electric beaters beat on high
for two minutes or until thick.
5. Serve with a spoon and enjoy! Garnish with a sprinkle of chili powder and cinnamon.