Every Winter people ask me if we sell hot chocolate, and I am finally able to say “YES”. It took me two years to bring hot chocolate on for the cold season, and even still do I feel like this is a gamble. That is because we are selling Mexican hot chocolate made with water. I know a lot of people will read this and think that it won't be rich, but you must try it this way! I never drink milk, so I haven't had hot chocolate outside of Mexico in years. The thought of hot milk with a tiny bit of milk chocolate in it just never appealed to me. That is because I love my chocolate strong and bitter. In Mexico you can order hot chocolate prepared with milk or with water, and the more traditional way of drinking it is the latter. Hot chocolate with water is healthier and lighter, but pretty new to American palates, which seem to prefer the creamier option. Considering that most of our customers prefer non-dairy options, I decided that his would be the best way to go. Goat milk proves too rich when heated.
The chocolate we are selling is a Oaxacan brand called Mayordomo. We are using their bittersweet kind, which includes cinnamon in the recipe. We froth up the chocolate individually for you with a traditional molinillo, and top it off with a splash of almond milk to cut the bitterness just a tad. Chocolate originated in Mexico, and was then brought to Europe by the Spaniards. Mexicans continue to drink a lot of hot chocolate, and the best is from the south central state of Oaxaca, where it is still freshly ground from bean to paste by the chocolate shops. You can go in and order your chocolate with the amount of sugar and cinnamon you like, and they grind it right there for you on the spot. You can also buy their established recipes, which is what we have now for sale. You can also buy the chocolate from the barn if you would like to take some home afterward, along with a molinillo!
Grinding Chocolate at Mayordomo