Around two thousand years ago, the Mayans and Aztecs blessed us with the delicious creation of hot chocolate. Since then, hot chocolate has made its way around the world as a popular comfort food in Europe, North America, and South America. Here are some easy hot chocolate recipes that are sure to satisfy your taste buds.
1. Aztec Hot Chocolate: Xocolatl
Montezuma, a famous Aztec emperor, reported drinking up to fifty glasses of xocolatl a day. This recipe incorporates a dried guajillo chile into the chocolate to amp up the heat.
2. Spanish Hot Chocolate: Chocolate a la Taza
Spanish conquistadors Bernal Díaz del Castillo and Hernán Cortés
drank their hot chocolate with cornmeal and hallucinogenic mushrooms. This
recipe features a similarly magical hint of orange flavor.
3. French Hot Chocolate Tiramisu
Kings and queens of France enjoyed hot chocolate for its
aphrodisiac properties. This
recipe features hot chocolate with a marscapone whipped cream.
4. German Hot Chocolate: Heisse Schokolade
Germans consume an average of 25 pounds of chocolate a year. This simple recipe uses dark chocolate for a taste familiar to North Americans.
5. Colombian Hot Chocolate: Chocolate Santafereño
As part of their breakfast, Colombians enjoy their hot chocolate with cheese. This recipe uses a ball of mozzarella.
6. Mexican Hot Chocolate
Mexican chocolate was
originally designed for cooking, which is why it is incorporated into many Mexican cuisines like mole poblano. This hot chocolate
recipe includes traditional flavors like vanilla, cinnamon, cayenne, and nutmeg.
7. Irish Hot Chocolate
Ireland takes
pride in its high-quality milk and that milk chocolate is the chocolate default. It’s no surprise that this Irish
recipe includes some syrupy stout and Irish Whiskey.
8. Dutch Hot Chocolate: Warme Chocolademelk
Coenraad Johannes van Houten is
credited with making the first cocoa powder producing machine in the Netherlands. This
recipe uses pumpkin to complement the chocolate.
9. Peruvian Hot Chocolate
The San Martin Region is home to the north Peruvian rainforest and produces one of the
best qualities of cacao. This recipe uses three different types of milk and Latin chocolate.
