In case you didn't know...the Loka Chai Maker makes a muy bueno hot chocolate, and we're here to teach you how.
In Mexico, chocolate holds a long cultural significance stretching back thousands of years. Long before it became the sweet treat we know today, cacao was treasured by ancient Mesoamerican cultures and enjoyed as a drink. And during Día de los Muertos, or Day of the Dead, food and drink play a special role in remembering and celebrating loved ones who have passed.
In the spirit of warmth, remembrance and sharing, we've come up with our very own Mexican-inspired hot chocolate, made flawlessly in the Loka Chai Maker by adding warming cinnamon and a kick of chilli.
Mexican Hot Chocolate
Ingredients (serves 2-3)
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10 fl oz / 300 ml whole milk (or equivalent milk)
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7 fl oz / 200 ml water
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2.5 oz / 75 g dark chocolate (60–70% cocoa), broken into pieces
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1 tbsp light brown sugar (optional)
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½ tsp ground cinnamon (or 1 cinnamon stick)
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1 pinch chilli powder or cayenne powder
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1 pinch sea salt
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½ tsp vanilla extract
How to make it:
- Pour the milk and water into your Chai Maker. Add the dark chocolate pieces, brown sugar, cinnamon, chilli powder and sea salt.
- Give everything a gentle stir before heating to help the flavours come together.
- Bring to a boil over medium heat. If you have experience using the Chai Maker for chai, start at a lower heat than usual.
- After 3-4 minutes, stir in the middle of the strainer to help the chocolate move through.
- It will soon come to fountain. Enjoy that beautiful chocolate fountain for a couple of minutes, maybe give it one more quick stir.
- At the end, pour in the vanilla extract, let it continue to fountain for a few seconds and then you're done.
- Remove from the heat, swirl, and pour.
Taste and adjust the sweetness or chilli to your liking.
Pour into your favourite mugs and enjoy while warm.
