Photo by Derek Shapton


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Oaxacan-Cinnamon Hot Chocolate


In Mexico, hot chocolate is often whisked until frothy using a hand-turned wooden beater. A brisk mixing with a spoon may be all you can muster on the trail, or have a laugh by bringing one of those battery-operated milk frothers. It’ll be a hot-chocolate break to remember.

  • Serves: 6-8


  • 4 oz (112 g) bittersweet chocolate
  • 1 tsp (5 ml) ground cinnamon
  • 1 1/4 cups (300 ml) light muscovado or light brown sugar (see Tip, below)
  • 3 cups (750 ml) cold water
  • 1 1/2 tbsp (20 ml) ground almonds (optional)


  1. In a large, heavy-bottomed saucepan, combine all ingredients. Heat over medium-low heat, stirring constantly, until chocolate and sugar dissolve to make a thick, creamy liquid. Heat through, still stirring constantly, for about 5 minutes. Pour into a preheated thermos (see tips, below).
  2. When ready to serve, gently tip thermos back and forth to stir up ground almonds, which will have thickened and settled on the bottom. Open lid carefully.
  3. Tip
  4. Muscovado is a delicious type of sugar that is less refined and more flavourful than regular brown sugar. You can find it in most grocery and health-food stores.

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