Mexican Drinking ChocolateIn Ancient times, cocoa was important as currency, religion, and for keeping the Kings strong. Some believed the spirit of the drink is in the foam. More Foam Please!
The chocolate was whisked with wooden utensil called a molinillo, a Mexican stirrer,
to froth warm drinks such as
hot chocolate, Atole, and Champurrado,
some recipes including masa and chili powder.
Cortés was welcomed to Tenochtitlán on November 12, 1519. He saw was a city of great wealth and larger than any city in Europe.
Moctezuma II was absolute ruler of one of the world's mightiest powers. The Aztec emperor allowed Cortés, with several aides, into the imperial palace offering the hot chocolate drink. They promptly placed Moctezuma under arrest. The Aztec Empire of 300,00o was brought down by less than 1000 men.
Gold, treasure and chocolate were looted.Taken to Spain where sugar was substituted for the spicy chili powder, a European obsession began. Ironically, chocolate was eventually brought back to the Americas during colonialism.
I like my hot chocolate with coffee. Heat 1/2 a mug of milk, grate in a bit of a the hard, cinnamon-y Mexican chocolate, then whisk mightily. Fill the mug up with coffee. Yum! Am I making Aztec coffee? Spanish coffee? Italian coffee?
(Cappuccinos served at the Pitti Palace in Florence
with hearts swirling in the foam, wow!)
2 comments:
YUM.
I want a cup of hot choc NOW.
Back in the 70's I got a chocolate whipper frother thingy from Cost Plus, but could never get it to work properly. I was using Ibarra Chocolate - was that not suitable, or did I just not have the technique down? You must show me how. And we must taste many cups until I get it right.
;-)
When DollinkDaughter LLS worked at The Fiddler's Elbow (an Irish Pub in Venice Italy), she learned to make a shamrock atop the foam in a
pint o' Guinness...
The gut making the cup o yum in the video was really good and REALLY careful. I spill more on the counter than in a cup!
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