Sip on a Monita Tequila-Infused Mexican Hot Chocolate this Winter
When it comes to comfort drinks, hot chocolate can’t be beaten. The rich, velvety texture of cocoa combined with sweet and creamy goodness make it a quintessential treat during the winter months.
On December 13th, we celebrate National Cocoa Day — a whole day dedicated to honoring the goodness of cocoa. From chocolate bars and truffles to hot cocoa, ice cream, and a range of chocolate confections, it’s no surprise that chocolate is beloved around the world.
The history of cocoa dates back thousands of years when ancient civilizations in Central America first ground cocoa beans to make a bitter, frothy drink. The drink was prized so much that it was often used in religious ceremonies and as currency.
Today, cocoa production is a global industry that involves more than 50 countries. While the largest producers of cocoa are Cote d'Ivoire, Ghana, and Indonesia, the United States is one of the leading consumers of chocolate worldwide. But did you know that hot chocolate also has a rich history deeply rooted in Mexican culture?
The history of chocolate itself can be traced back to ancient Mesoamerican civilizations, such as the Mayans and Aztecs, who first discovered the magical properties of cocoa beans. To them, cocoa was much more than just a beverage – it was considered a divine gift from the gods.
In these ancient civilizations, cocoa beans were highly valued and used as currency. They were also used in rituals and sacred ceremonies. But the cocoa drink that the Mayans and Aztecs enjoyed was quite different from the hot chocolate we know today.
The traditional Mexican hot chocolate, known as "chocolatl" or "xocoatl," was made by grinding roasted cocoa beans and adding water, chili peppers, cornmeal, and other spices. This mixture was then poured back and forth between two containers to create a frothy, invigorating drink – often served cold or at room temperature.
Even today, the preparation of Mexican hot chocolate is deeply rooted in tradition. The process often involves using a "molcajete" (a stone mortar and pestle) to grind the cocoa beans into a paste-like consistency. This paste is then combined with milk or water and heated gently on a stove, creating a thick and velvety hot chocolate.
To truly experience the flavors of traditional Mexican hot chocolate, it is recommended to seek out genuine Mexican chocolate brands that still follow age-old recipes. These chocolates are typically sold in solid disks or tablets and are made with high-quality cocoa, sugar, and spices.
In Mexico, hot chocolate is often enjoyed with a side of "pan dulce" (sweet bread) or "tamales" (traditional Mesoamerican dishes made of masa dough). It is also a popular beverage during special holidays and celebrations, such as Dia de los Muertos (Day of the Dead).
National Cocoa Day is more than just a celebration of a sweet treat – it's a chance to explore and learn about the history, much-loved customs, and the future of chocolate. Let us raise a mug of hot cocoa (tequila optional) in honor of this fantastic holiday!
Try this easy-to-make recipe for a delicious tequila-infused Mexican Hot Chocolate at home!
Ingredients:
3 cups milk
1 cup heavy cream
1/2 cup sugar
1/4 cup cocoa powder
1/4 tsp salt
1 tsp vanilla extract
1 cinnamon stick
3 oz Monita Tequila
Instructions:
In a small saucepan, whisk together the milk, heavy cream, sugar, cocoa powder, salt, vanilla extract, and cinnamon stick.
Keep heat on low and continue to stir until the liquid comes to a boil.
Remove from heat and let cool for a few minutes.
Add the Monita Tequila and continue to whisk until well combined.
Pour the hot chocolate into 3 separate mugs.
Top with your choice of whipped cream, cinnamon, or cinnamon sticks.
Enjoy your delicious tequila-infused hot chocolate!
