Comments on: Ancient Ways for Comfort on Cold Days: Mexican Hot Chocolate

By: Duane White

Duane White — Sun, 22 Apr 2012 22:20:02 +0000

Pati…
Do you have any versions like this with chili peppers in it kind of like how the mayans or aztecs used to drink it?
Thanks,
Duane

By: Pati Jinich

Pati Jinich — Tue, 22 Nov 2011 11:42:21 +0000

Yes, I do Sheila, and I will be sure to post it soon! If you have any more requests, just let me know

By: shelia

shelia — Sun, 20 Nov 2011 22:20:31 +0000

Hi love the site! Do you have any recipes for atole? Thank you

By: Pati Jinich

Pati Jinich — Thu, 18 Aug 2011 18:46:58 +0000

Thank you Susan!

By: susan

susan — Wed, 17 Aug 2011 18:28:42 +0000

Paty and know so much? I love your recipes I live in Mexico and I see by Create!, and I love your kitchen! have overcome many Mexican chefs!

By: gratis spelletjes

gratis spelletjes — Wed, 08 Sep 2010 08:58:56 +0000

Excellent article as usual, thanks!

By: Pati Jinich

Pati Jinich — Tue, 20 Apr 2010 10:32:31 +0000

No, no, no!!! Don’t cry!! Make the hot chocolate with a lot of foam and dip in there some Mexican bread too!! Hope you enjoy… Thank you for your comment ; )

By: Letty

Letty — Tue, 20 Apr 2010 09:35:46 +0000

Mujer, I’m gonna cry!
This is just how I remember it. I love conchas and any kind a mexican bread with it. Love the espuma too.

By: Pati Jinich

Pati Jinich — Sun, 28 Mar 2010 11:20:52 +0000

Hi Dan and Elicia,
Spiced up hot chocolate was the way Aztecs used to drink chocolate in Pre-Hispanic times. They would mix chocolate with water, ground dried chiles and sometimes a sweetener like a natural honey. After the Spaniards arrived hot chocolate went sweet, with the addition of almonds, granulated sugar and cinnamon. However, in modern times, spiced up hot chocolate is back in vogue!
Just add a little bit, as chile goes a long way, about 1/4 teaspoon -per serving- ground dried chile like Ancho, Mulato, Chile de Arbol or Chipotle (I would go for one of those four, and the later two being spicier…) to the hot chocolate as it simmers. Let it sit for a couple minutes before drinking, so the flavors will come out and blend together. If you don’t find those ground chiles in the store, just seed, toast and grind any one of the whole dried chiles at home. Enjoy!

By: Dan & Elicia

Dan & Elicia — Sun, 28 Mar 2010 02:02:49 +0000

We’re hot chocolate fiends who used to live in DC (now in San Antonio, TX). While living in DC 2 years ago, we had wonderful “Mexican Hot Chocolate” at the Smithsonian Museum of Native American Culture. It had a wonderful and surprising “zing,” which we thought to be provided by some sort of chile. Is this traditional? What sort of chile, what form (powder?), and how much would you recommend (if at all)?
Thanks so much!