Mexican hot chocolate
You will need
20 almonds, blanched
5mm cinnamon stick
1 tbsp caster sugar (preferably vanilla sugar)
100g dark chocolate (at least 70% cocoa solids), grated or finely chopped
450ml water
Method
1.Heat a small frying pan and gently dry-roast the almonds and cinnamon until the almonds are lightly toasted all over. Put them both into a spice grinder with the sugar and grind to a fine powder. Add about a third of the chocolate and grind that too.
2. Break the remaining chocolate into a small pan, add the water and the almond-sugar paste and heat over a low flame to melt the chocolate. Beat with a whisk (a Teflon coated one if you are using your best non-stick pan) to froth it up, or just stir to melt.
3. When the chocolate is just below simmering point, pour it into espresso cups through a fine sieve. It is rich, so you don’t need a huge amount, but exceedingly good.
Recipe, Wahaca – Mexican Food at Home by Thomasina Miers, (Hodder & Stoughton)
Click here to go to the original article on Red Online
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