Savor Latin-Inspired Hot Chocolate with Coconut Whipped Cream | food drink

Chocolate was originally described as “the drink of the gods” by the ancient Aztecs and Mayans and has a long history in Central American culture. For over 4,000 years, cacao plants have been harvested for their delicious bitter components that are a key ingredient in many chocolate products we enjoy today. Many historians agree that the first hot chocolate recipe originated in Mexico as a mixture of ground and roasted cocoa beans, boiled water and chili peppers.

This modern Latin-inspired hot cocoa recipe celebrates the rich local heritage of ingredients and people. A delicate whipped coconut cream softens the spice of the cayenne pepper and complements the creaminess of the chocolate in this wonderful drink.

Latin-Inspired Hot Cocoa with Coconut Whipped Cream

2 cups of milk

2.5 tablespoons unsweetened cocoa powder

2 tablespoons sugar or honey

1/2 teaspoon ground cinnamon

1/2 teaspoon Mexican vanilla

1/2 pinch of clove

pinch of cayenne

Pinch of chilli powder

1/2 pinch of salt

1 ounce bittersweet chocolate

Whisk together milk, cocoa powder, vanilla and spices in a small saucepan. Place the saucepan on the stove and bring to a light boil over medium heat. Once the mixture is simmering, turn off the heat and add the ounce of bittersweet chocolate. Stir gently until chocolate is melted and serve immediately. Garnish with a delicious homemade whipped cream like the recipe below.

Coconut whipped cream

1 can (14 ounces) coconut cream

1/4 cup powdered sugar

dash of vanilla

Place the unopened can of coconut cream in the refrigerator overnight. This is an essential step in this recipe to ensure the separation of coconut fat and liquid.

The next day, place a mixing bowl and whisk in the freezer or refrigerator for 10-15 minutes before making the whipped cream. Remove the canned coconut cream from the refrigerator. Inside the box, the cream solidifies at the top and the liquid settles at the bottom. Carefully scoop the cream from the top and place it in the chilled mixing bowl.

Turn the whisk over medium heat for about 30 seconds and add the sugar and vanilla. Whisk an additional 30 seconds but not too long to avoid separation. Serve immediately or store in an airtight container in the refrigerator for up to four days.

Leftover liquid can be used in smoothies or mixed drinks for a fresh coconut flavor.

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