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)
- 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).
- 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.
- 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.