Get cozy with Xocolatl, an authentic Oaxaca Mexican hot chocolate made with real chocolate. It's the ultimate comforting treat! Day Of The Dead-Dia De Los Muertos

Equipment

saucepan

molinillo, an immersion blender, or a whisk

Ingredients

2 cups milk

4 ounces bittersweet chocolate such as Ghirardelli 

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

4 tablespoons almond meal  or finely ground almonds

2 tablespoons  sugar  more or less to taste

Instructions

In a saucepan over medium-high heat, add milk, cinnamon, vanilla extract, and sugar - heat until simmering, but don't let the milk boil.

Lower the heat, add the almond meal and chopped chocolate, and whisk gently until the chocolate is completely melted and blended. Give it a taste to check for sweetness and spiciness.

For a smooth and frothy consistency, blend the mixture with a molinillo, a whisk, or an immersion blender.

Pour the Xocolatl directly into mugs. Serve hot (*scroll up to see my serving suggestions).

Notes

Chop your chocolate finely so that it melts evenly.

 If you're using milk chocolate, avoid sugar, as the result will be too sweet.

 If your drink is too sweet, add a pinch of salt to cut the sweetness.

 Don't substitute ground cinnamon for cinnamon sticks because the drink isn't simmered long enough for the sticks to release their flavor. Use the sticks as garnish and for stirring.

For a quick version, use Mexican chocolate disks, like Ibarra, Abuelita, or Mayordomo.

If you're using chocolate disks, you will only need milk or water - it already contains all the other ingredients - but what's the fun in that?

You don't have to froth Xocolatl, but it's traditionally done using molinillo (*scroll up for directions on how to use it). You can also froth it with an immersion blender, frother wand, or a whisk.

Storage:

Store leftovers refrigerated in an airtight container for up up 4 days.

Reheat in a saucepan over medium heat until steaming but not boiling, or in a microwave.

Nutrition

Calories: 618kcal | Carbohydrates: 59g | Protein: 14g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 99mg | Potassium: 693mg | Fiber: 6g | Sugar: 48g | Vitamin A: 425IU | Vitamin C: 0.02mg | Calcium: 370mg | Iron: 4mg

Author: Jas

-From: https://www.all-thats-jas.com/oaxacan-hot-chocolate/

Mexican Hot Chocolate History:

Chocolate has a long historical connection to the dead in Mexico. The Mayans used it to help escort people into the afterlife. When you offered chocolate to the dead, the Mayans thought it would travel with the soul and usher in rebirth. Not only was it believed to provide a link from the living world to the afterlife, but it was enjoyed by mourners of the deceased (via Huff Post).

According to Huff Post, families may leave Mexican hot chocolate out for children for Día de los Angelitos (Day of the Little Angels), which takes place the day before Día de los Muertos. Then, they will drink it again on the Day of the Dead to honor their adult loved ones. Drinking Mexican hot chocolate is especially customary as a part of the evening watch at the cemetery. Some people even pour hot chocolate into the graves.

While Mexican hot chocolate is popular throughout cooler months of the year, it's especially prominent during holiday celebrations like the Day of the Dead. The difference between Mexican hot chocolate and the hot chocolate we drink in the U.S. relates to the type of chocolate in it (often Mexican chocolate) and the addition of spices like cinnamon, nutmeg, and cayenne pepper (via Big 7 Travel).

Read More: https://www.mashed.com/1074703/traditional-foods-to-try-for-day-of-the-dead/