Many mornings this winter have found me making like a Mexican grandmother and making Mexican hot chocolate.
This is for my first-grader son, who learned in his Spanish class about chocolate and how to properly make it.
Traditionally, that would be by melting Mexican chocolate in hot milk and then spinning and whipping it into a froth using a wooden whisk called a molinillo.
You can find molinillos and chocolate at Hispanic food stores. You even can find at least one brand of Mexican chocolate at some supermarkets: Abuelita, which translates as “Little Grandmother” or “Granny,” is a well-known brand made by Nestle.
It comes in a fetching hexagonal box, which holds a stack of paper-wrapped discs of chocolate, to which a strong cinnamon flavor is added. In Mexico, chocolate often contains almonds, vanilla and perhaps other spices, as well.
This less-refined “table chocolate,” grainy with sugar crystals, is not meant to be eaten as is. But I can’t resist nibbling stray pieces when I make the morning chocolate, and am growing quite fond of it. I thought it was delicious in a chocolate cake recipe I found in a new cookbook.
I know you also can get Abuelita in powdered instant form. But the longer, traditional preparation process is part of the fun of the tablets. I’d like to find some other brands to try, such as Ibarra. (And get some made with real cinnamon, not artificial flavor. Please.)
Mexican chocolate also can be used for other dishes. At Casa Reyna restaurant in Pittsburgh, notes owner Nic DiCio, they use it to make chocolate ice cream and cake, as well as in mole sauces. “In Mexico they have shops specializing in grinding the roasted bean with different formulations of cinnamon, almonds and sugar.”
It was Mexico, after all, that gave the world chocolate. Indigenous people grew and roasted cacao beans, which they ground up to make a hot drink that wasn’t sweet until Spaniards got their hands on it.