Happy Dia de Muertos!

If you had the time and energy to make pan de muerte, then you deserve a cup of chocolate Mexicano to go with it.

Chocolate is right up there with chiles and corn as a staple in the Mexican diet.

Much of what I crave when thinking about chocolate Mexicano is the flavor combination of cinnamon and nut floating in a frothy, potent chocolate.

Mexican hot chocolate, like tacos, guacamole and chile is becoming mainstream and I believe the sugar content — even of old reliable brands — is increasing.You can buy traditional Mexican chocolate discs in most supermarkets and now even convenient powder versions are available, but I find most of them much sweeter than they used to be.

Mexican chocolate has a special spiciness. The right cinnamon is its key. The majority of Mexican cinnamon is sourced from Sri Lanka (Ceylon cinnamon). It is not the most common cinnamon and not what you will find at your local supermarket. Its bark is thinner and crumbles easily. It is super easy to grate and smells divine. It has a clear and gentle flavor. Never burns the palate like the more common Cassia cinnamon.

This recipe is highly adaptable — throw in a teaspoon of peanuts or five almonds if chia doesn’t sound good to you (but then be sure you mix with an electric blender or pre-grind your ingredients). I like the chia because it keeps me on my nutrition program for the winter. During the summer I start my day with a protein smoothie that includes chia, leucine and d-Ribose. Chia is a wonderful source of fiber and protein. I find that my hot chocolate recipe supports all those supplements without losing the flavor identity of Mexican hot chocolate.

I sometimes make this with heavy cream instead of coconut milk. By increasing the fat content, this cup of nourishing hot chocolate becomes a meal. Right now hot buttered coffee is a favorite in the bio-hacker community. Bio-hackers are hacking their way to peak physical and mental performance through nutrition and science. I put my money on Mexican hot chocolate against buttered coffee!

This recipe reflects my no sugar preference for my chocolate. If you are not using a pre-sweetened Mexican chocolate disc, tablet or powder, you should plan on sweetening, to your taste level when making the cinnamon tea. Start with teaspoon increments unless you know you like things more sweet, then jump to tablespoons.

The Aztec and Mayan chocolate-drinking-elite did not have it as a sweet drink, but rather more bitter - sometimes spiced with chile. But they diid like it frothy and their beverage was poured from a height so that it would froth upon hitting the serving vessel.

Ingredients:

20 g/1 oz Dark chocolate, bar form. My favorite brand is 99%, but I suggest you can use anything in the 70% or greater range, depending on your preference.

118 ml/4 oz Water

177 ml?6 oz 6 Heavy Cream (35%), milk, coconut milk, unsweetened canned evaporated milk or unsweetened nut milk of your choice.

2 Ceylon cinnamon sticks

1 Teaspoon chia seeds

Sugar or alternative sweetener as desired (optional)


Equipment:

1 Quart sauce pan

and one of the following:

Molinillo
Wire whisk
Electric blender
Manual beater

Instructions:

1. In sauce pan make a cinnamon tea by placing cinnamon sticks in water, bring to a boil. Remove from heat. Remove sticks (save for an additional use). Sweeten to taste. Set aside.

2. Break or chop chocolate into small pieces.

3. Return tea to burner and add chocolate

4. To sauce pan add 6 ounces of cream, milk, coconut milk, unsweetened canned evaporated milk or unsweetened nut milk of your choice.

5. Add 1 teaspoon chia seeds.

5. When chocolate is melted and mixture is approaching a boil remove from heat.

5. Pour hot mixture into electric blender carafe. If using a manual hand beater or molinillo, take pan and place in sink before beating (a tidier outcome)

Blend on low for 10-20 seconds. Pour into a pre-heated mug and enjoy the moment.

Here's the latest article from the Mexican Food site at BellaOnline.com.
Day of the Dead Bread
Mexico's Day of the Dead holiday reflects a legacy of western european Catholicism and indigenous paganism. Day of the Dead is a feast of expressions: memories of dead family and friends, favorite foods, flowers and mortality. This article and recipe give you entree to the feast.

http://www.bellaonline.com/articles/art183443.asp

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Mickey Marquez, Mexican Food Editor
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