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Milk Street Recipe
Milk Street Bowtie Oaxacan Hot Chocolate

Oaxacan Hot Chocolate

10 minutes

Oaxacan Hot Chocolate

Free

This is our adaptation of traditional Oaxacan hot chocolate, which uses freshly roasted cacao beans to provide chocolate flavor and finely ground nuts rather than dairy to add richness. Since cacao beans are hard to find in the U.S., we opted for unsweetened chocolate; like cacao, it has no added sugar or milk solids, so its flavor is pure and potent. Even average supermarket brands yielded excellent results. A small amount of almond butter was an easy way to give the drink a rich creaminess. Contrary to popular belief, traditional Oaxacan hot chocolate is not flavored with chilies, but we did like the gentle tingling heat of a dash of chipotle chili powder; add up to ¼ teaspoon, or leave it out, if you prefer. Leftovers can be refrigerated in an airtight container for up to three days. Reheat gently in a saucepan over medium-low just until steaming.

4 ounces unsweetened chocolate, chopped
2 cups hot (about 100°F) water, plus 1 cup boiling water
3 tablespoons packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/8 teaspoon kosher salt
2 tablespoons creamy almond butter (see note)
1/8 to ¼ teaspoon chipotle chili powder (optional)
Ingredients
  • 4

    ounces unsweetened chocolate, chopped

  • 2

    cups hot (about 100°F) water, plus 1 cup boiling water

  • 3

    tablespoons packed light brown sugar

  • teaspoons ground cinnamon

  • teaspoon kosher salt

  • 2

    tablespoons creamy almond butter (see note)

  • to ¼ teaspoon chipotle chili powder (optional)

Directions
  1. 01
    In a blender, combine the chocolate and 2 cups hot water. Let stand until the chocolate is softened, 1 to 2 minutes. Add the sugar, cinnamon, salt, almond butter and chili powder (if using). Cover the blender and, holding the lid in place, blend on high until smooth, 30 to 60 seconds. Pour in the 1 cup boiling water and stir with a spoon to combine (do not blend). Pour into cups or mugs and serve.
    See Demo
Tip: Don't use boiling water to soften the chocolate in the blender, as it will cause pressure to build in the jar when the blender is turned on; the water needs to be only about 100°F. (However, boiling water stirred in at the end ensures that the drink is hot for serving.) Don't use raw almond butter. The toasty flavor of almond butter made with roasted nuts is key to a rich, full-flavored drink.
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Comments
  • Michele R.

    Made twice as written but for subbing New Mexico chili powder for the chipotle powder (we like chipotle but in hot chocolate prefer the chili heat without smokiness chipotle offers). Offer only the notation that once finished and poured from blender into hot chocolate cups / mugs while the hot chocolate has a great body and just enough sort of 'froth' at top this isn't hot enough for our preference. While we seldom use our microwave this is where it comes in handy because putting the mugs in at normal power for about 30 seconds heats them to just right.

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Oaxacan Hot Chocolate

Get Ready to Cook

4

cups

10 minutes

Tip

Don't use boiling water to soften the chocolate in the blender, as it will cause pressure to build in the jar when the blender is turned on; the water needs to be only about 100°F. (However, boiling water stirred in at the end ensures that the drink is hot for serving.) Don't use raw almond butter. The toasty flavor of almond butter made with roasted nuts is key to a rich, full-flavored drink.

Ingredients
  • 4

    ounces unsweetened chocolate, chopped

  • 2

    cups hot (about 100°F) water, plus 1 cup boiling water

  • 3

    tablespoons packed light brown sugar

  • teaspoons ground cinnamon

  • teaspoon kosher salt

  • 2

    tablespoons creamy almond butter (see note)

  • to ¼ teaspoon chipotle chili powder (optional)

Step 1 of 1

Blend the ingredients

4
ounces unsweetened chocolate, chopped
3
tablespoons packed light brown sugar
teaspoons ground cinnamon
teaspoon kosher salt
2
tablespoons creamy almond butter (see note)
to ¼ teaspoon chipotle chili powder (optional)

In a blender, combine the chocolate and 2 cups hot water. Let stand until the chocolate is softened, 1 to 2 minutes.


Add the sugar, cinnamon, salt, almond butter and chili powder (if using). Cover the blender and, holding the lid in place, blend on high until smooth, 30 to 60 seconds.


Pour in the 1 cup boiling water and stir with a spoon to combine (do not blend). Pour into cups or mugs and serve.

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Done!

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Oaxacan Hot Chocolate

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