Oaxacan Hot Chocolate
- Makes4 cups
- Cook Time10 minutes
- 2
This is our adaptation of traditional Oaxacan hot chocolate, which uses freshly roasted cacao beans to provide chocolate flavor and finely ground nuts rather than dairy to add richness. Since cacao beans are hard to find in the U.S., we opted for unsweetened chocolate; like cacao, it has no added sugar or milk solids, so its flavor is pure and potent. Even average supermarket brands yielded excellent results. A small amount of almond butter was an easy way to give the drink a rich creaminess. Contrary to popular belief, traditional Oaxacan hot chocolate is not flavored with chilies, but we did like the gentle tingling heat of a dash of chipotle chili powder; add up to ¼ teaspoon, or leave it out, if you prefer. Leftovers can be refrigerated in an airtight container for up to three days. Reheat gently in a saucepan over medium-low just until steaming.
Don't use boiling water to soften the chocolate in the blender, as it will cause pressure to build in the jar when the blender is turned on; the water needs to be only about 100°F. (However, boiling water stirred in at the end ensures that the drink is hot for serving.) Don't use raw almond butter. The toasty flavor of almond butter made with roasted nuts is key to a rich, full-flavored drink.
In a blender, combine the chocolate and 2 cups hot water. Let stand until the chocolate is softened, 1 to 2 minutes.
Add the sugar, cinnamon, salt, almond butter and chili powder (if using). Cover the blender and, holding the lid in place, blend on high until smooth, 30 to 60 seconds.
Pour in the 1 cup boiling water and stir with a spoon to combine (do not blend). Pour into cups or mugs and serve.
