MEXICAN CHOCOLATE CALIENTE (for eight)
Mexican chocolate today is known for the addition of cinnamon, which arrived in Mexico in 16th century from Spain’s colonies in the Philippine Islands. Instead of a molino, the traditional Mexican wooden tool for mixing and foaming chocolate, this recipe accomplishes satisfactory results with a wire whisk.
½ cup well chilled heavy cream
2 teaspoons confectioners’ sugar
2 drops pure almond extract
2 cups whole milk
2 cups half and half
1-1/2 tablets (4- ¾ ounces total) Mexican chocolate (which has a hint of cinnamon) such as Ibarra or Abuelita, chopped
a pinch of cayenne, or to taste
4 whole macadamia nuts, chopped
1. Beat cream with confectioners’ sugar and almond extract using an electric mixer until it holds soft peaks, then chill, covered.
2. Bring milk and half and half to a boil in a 2 quart heavy saucepan, then add chocolate and cayenne, whisking vigorously until chocolate is melted and mixture is smooth but foamy on top. Remove from heat and pour into cups. Top each serving with a dollop of whipped cream and sprinkle with nuts.
IBARRA MEXICAN CHOCOLATE AND A MOLINO
from Gourmet Magazine, November, 2004