What is Mexican hot chocolate?

Mexican hot chocolate is a general name for spicy chocolate drink made of chocolate, vanilla, cinnamon, chili, anise and other spices, depending on the area of ​​Mexico, in other parts of the world, is often produced with Mexican chocolate, dark and solid chocolate mixture. water. When early European explorers were introduced to the chocolate, it came in the form of Aztec hot chocolate, which would be unknowable for most modern consumers of hot chocolate. Explorers brought back samples of cocoa beans, a raw product used to make hot chocolate and in Europe additional spices together with cream and sugar were added. Cacao is derived from the Nahuatl word, xcocolatl and Theobroma means "food of the gods", a reference to a sacred place that had chocolate in Central America, and probably a delicious taste that captivated Europeans.

Traditional Mexican hot chocolate, as would be drunk azteks, is produced by grinding cocoa beans with cinnamon, anise, chilli and vanilla pods. Some other areas of Mexico add spices like cardamom to a mixture that is fed in hot water with Molilinlo or chocolate whipped cream. The result is a bitter, granulated drink, which is also quite strong and intense. Another version of Mexican hot chocolate, Champirurrado , is sweetened piloncillo , unrefined brown sugar used in Mexico and reinforced with ground corn

In Oaxaca chocolate appears in a cold drink, you use bitter chocolate, cocoa flowers and thick corn meat. The drink can sit and marinate before the tension and serve the cold above the ice, although some of the restaurants offer Oaxacan hot chocolate using the same ingredients. Some modern cafes reinterpreted a tape and produced fermented ice chocolate drinksWith exotic ingredients such as green tea for interesting and refreshing taste.

In most of the world outside Mexico, Mexican hot chocolate is produced with milk instead of water and harmonizes with sugar. Many wrapped Mexican chocolate products actually include piloncello grains to take care of a sweet tooth when they sell outside Mexico. At home, Mexican chocolate can be melted and mixed with liquid to create a version of Mexican hot chocolate, which some consumers like to improve by adding chili, cinnamon and other spices.

For people who are not familiar with the mixture of canic and chocolate, it may seem that the idea of ​​traditional Mexican hot chocolate. Fire canis, dark chocolate and sweet sugar, however, create an interesting texture and flavor in the mouth. Tkoncept chilli and chocolate also appear in Mole and other Mexican meals. This would indicate that the combination is well known and popular in Central American cuisine and certainly 107 million Mexicans cannot be bad.