MEXICAN HOT CHOCOLATE MADE WITH WATER 

CHOCOLATE DE AGUA

Yield:  8 to 10 servings

Ingredients: ½  gallon Water

 1lb Chiamaya Mexican blend Chocolate in medium-size chunks

Method 1.   In a large 4-quart saucepan, bring half the water to a boil.  Add all of the chocolate and cook, stirring continuously, until the chocolate melts and the liquid returns to the boil.  Cook over medium heat, stirring occasionally, until the mixture thickens slightly, about 5 minutes.  Add the rest of the water and bring to the boil again.  Lower the heat and simmer gently 2 or 3 minutes, stirring frequently.

2.   Pour the hot liquid into a traditional chocolate pot, a blender, or a tall, heat-proof pitcher.  (You may have to divide the liquid.) If using a chocolate pot, position a wooden molinillo or wire whisk in the center of the pot.  Rub the handle back and forth between your palms very vigorously for 2 or 3 minutes or until the surface is covered with foam.  If using a blender, leave the lid loosely covered to prevent a pressure build-up and blend until foamy, 20 to 30 seconds.  Alternately, use an immersion blender in a pitcher, blending until foamy.

3.   Pour into cups and serve at once.

MEXICAN HOT CHOCOLATE MADE WITH MILK 

CHOCOLATE DE LECHE

Method 1.   Using the same proportions of liquid to chocolate as above ( adjust to your taste). Bring milk to the boil; remove from heat and add the chocolate, stirring until melted.

2.   Pour the hot liquid into a chocolate pot, blender, or tall pitcher and beat, whisk, or blend until foamy.  Serve at once.

Copyright © 2000 by Elaine González.  All rights reserved.