The days are getting shorter, and the temperature has dropped recently in Atlanta. All I want to do on these cold winter days is cozy up by the fireplace with a hot chocolate in hand. And, what better way to celebrate the holidays than with a steaming mug of Mexican hot chocolate?
Chocolate is nothing new, as there is evidence that the Aztecs were drinking chocolate beverages as early as 1400 AD. In fact, the word “chocolate” can be traced back to the word “xocoatl” from the Aztec language Náhuatl. Chocolate itself is made from the large seeds of the cacao plant, which is native to Latin America as well as some parts of Africa and Asia. Through a process including fermentation, drying and roasting, the cacao seeds become cacao nibs and powder that can be turned into chocolate. Over time, the cold Aztec drink made with cacao nibs, corn, chili pepper and water transformed into the deliciously creamy hot drink that today we know as Mexican hot chocolate, or simply “chocolate” in Latin countries.
I imagined Mexican hot chocolate would be difficult to make, but it was actually quite easy. I stirred together milk, sugar, cocoa powder, dark chocolate, cinnamon and chili powder in a pot on low heat until combined. The result was a thick, soothing hot chocolate with a touch of spice. The cinnamon also added a warm, unique flavor. Ingredients can vary, however. “My mom sometimes makes it with coffee which is so good,” Fabiola Murillo ’25 says.
I absolutely loved Mexican hot chocolate and I would highly recommend making it this holiday season, or whenever the weather is dreary.
