HOT TO MAKE CHOCOLATE CALIENTE (OAXACAN HOT CHOCOLATE)
Chocolate caliente, or Mexican hot chocolate, is a delicious drink that is served hot and frothy. It’s much richer and flavorful than American-style hot chocolate, even when made with water, the way it's traditionally made in Oaxaca.
Equipment
- Olla de barro
Ingredients
- 24 ounces water or milk for the Americanized version
- 4 ounces Mexican chocolate
Instructions
- Heat water and add chocolate. In a small saucepan, bring water or milk to a simmer over medium heat. Add chocolate and using a wooden spoon, break into smaller chunks. Stir until chocolate is completely dissolved. This process should take approximately 10 minutes.
- Whisk chocolate. Pour chocolate into a clay pitcher and then whisk briskly with a molinillo until mixture is smooth and frothy.PRO TIP: While a molinillo (wooden whisk) and olla de barro (clay pot) are the preferred kitchen utensils used to prepare hot chocolate in Mexico, a regular wire whisk and a saucepan are fine substitutes. In fact, I know people who get a frothy consistency by mixing it in a blender on a high setting.
- Serve and enjoy. Serve alone or alongside your favorite pan dulce!
A Note from Lola
You can make this recipe in fewer than 10 minutes, with just two ingredients! Oaxacan hot chocolate is less sweet and much richer and flavorful than its American counterpart, even when made with water. The best part is that if you're drinking real chocolate caliente made with Oaxacan chocolate, you know exactly what's in it: cacao, cinnamon, and sugar. If you're lucky enough to make the chocolate tablets yourself while in Oaxaca (an activity I highly recommend!), you can even control how much sugar goes into it.
Nutrition
Serving: 8ouncesCalories: 200kcalCarbohydrates: 19gProtein: 2gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 13mgFiber: 4gSugar: 13gCalcium: 7mg
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