Although chocolate became very popular among the clergy, there were those who criticized the use of it outside a medicinal context. Some friars believed that the devil perverted this "medicine" by the sinful addition of sugar and by drinking it at all hours of day saying it will be one of the causes of an epidemic that decimated the population. Other Dominicans defended chocolate as it provided a source of energy and a consolation to the heart. Nevertheless, this succulent drink was never absent during the religious fiestas. In life outside the convent, chocolate was used until the seventeenth century when it was dissolved in hot water or milk and sweetened with raw sugar, vanilla or cinnamon.
Mexican Hot Chocolate
Ingredients and Directions:
I bought artesanal Mexican chocolate from Puebla grounded to perfection with sugar and cinnamon made by the indigenous people. The result was a smooth, NOT GRAINY AT ALL, so full of flavour, HOT chocolate!!
Ingredients for this one was only 1 tablet per 2 cups of whole milk and it was simply perfect!!
But as I won't have Puebla so close to me now that I am back in Toronto, I bought fair trade chocolate from Chocosol which in fact comes from Oaxaca. From Chocosol's Chocolate I used 40g of Chocolate per 800ml of whole milk, then I added sugar to taste, 1 cinnamon stick, 1 whole clove and a bit of vanilla. It was perfect, just the way I like it!!!...
Remember to use your molinillo in the end, to make that fantastic foam which is the main characteristic of Mexican Hot Chocolate!