How to Make Hot Chocolate with Taza's Mexican-Style Chocolate

There's nothing quite like a cup of Mexican hot chocolate. Unlike the powdered mixes you might find in the grocery store, authentic Mexican hot chocolate is made from stone-ground cacao, which gives it a rich, slightly gritty texture and deep, complex flavor. Taza Chocolate continues this tradition with their stone-ground discs, making it easy to brew a cup that's both authentic and delicious.

In this guide, we'll walk you through how to make hot chocolate using Taza's Mexican-style chocolate. We'll cover the basic recipe, tips for getting the perfect texture, and a few variations to suit your taste. Whether you're a hot chocolate aficionado or a curious beginner, you'll find everything you need to create a comforting, warming drink that honors the tradition of Mexican chocolate.

Why Use Stone-Ground Chocolate?

Stone-ground chocolate is made by grinding roasted cacao beans between stone wheels, a method that has been used in Mexico for centuries. This process retains more of the cacao's natural oils and results in a coarser texture compared to the smooth, highly refined chocolate used in most commercial hot chocolates. The result is a drink that's not only more flavorful but also more authentic.

Taza Chocolate embraces this traditional method, producing discs that are perfect for hot chocolate. Their 70% Deliciously Dark discs offer a bold, slightly bitter flavor that balances well with milk and sweetener, while the 87% Seriously Dark is for those who prefer an intense, almost savory cocoa experience. For a milder option, you might try the Oat Milk Chocolate Bar - Classic, though it's not in disc form, it can be broken up and used similarly.

• Stone-ground chocolate has a coarser texture, which adds authenticity to your drink.
• Higher cacao percentages yield a more intense flavor; adjust sweetness accordingly.

Basic Mexican Hot Chocolate Recipe

To make a classic Mexican hot chocolate, you'll need Taza's stone-ground discs, milk (or water), and a sweetener of your choice. The traditional method involves heating the liquid and whisking the chocolate until it's fully dissolved and frothy. Here's a simple recipe to get you started.

Start by bringing 2 cups of milk (or a mix of milk and water) to a gentle simmer in a saucepan. Add one disc of Taza's 70% Deliciously Dark (about 2 ounces) and whisk continuously until the chocolate is completely melted and the mixture is smooth. Add sugar to taste, typically 1-2 tablespoons, and continue whisking until frothy. Serve immediately.

• Use a molinillo or a regular whisk to create foam; the froth is a hallmark of Mexican hot chocolate.
• For a dairy-free version, substitute with oat or almond milk.

Tips for the Perfect Cup

Getting the texture right is key. The stone-ground chocolate will not dissolve completely, leaving a slight grittiness that's part of the charm. If you prefer a smoother drink, you can blend the hot chocolate in a blender for a few seconds, but purists will tell you to embrace the texture.

Temperature matters too. Avoid boiling the milk, as it can scorch and alter the flavor. Keep it at a gentle simmer. Also, whisk vigorously to incorporate air and create a frothy top, which is a signature of authentic Mexican hot chocolate.

• If you're using a higher percentage chocolate like 87% Seriously Dark, you might need more sweetener to balance the bitterness.
• Experiment with spices like cinnamon, vanilla, or a pinch of chili for a unique twist.

Variations to Try

Once you've mastered the basic recipe, feel free to get creative. For a spiced version, add a cinnamon stick and a star anise to the milk as it heats. For a richer drink, use heavy cream in place of some of the milk. You can also add a shot of espresso for a mocha-like beverage.

Taza's Cacao Crunch or Raspberry Crunch can be sprinkled on top for added texture, or you can serve your hot chocolate alongside Chocolate Covered Hazelnuts for a delightful pairing. If you're baking, the 70% Baking Chocolate 3kg Bag is a great option for making large batches of hot chocolate for a crowd.

• For a vegan option, use oat milk and skip the cream.
• Add a dash of cayenne for a spicy kick.

Making Mexican hot chocolate with Taza's stone-ground discs is a simple yet rewarding process. The rich, authentic flavor is a testament to the traditional methods that Taza upholds. Whether you stick to the classic recipe or experiment with variations, you're sure to enjoy a cozy, comforting cup that's a step above any instant mix. So grab your favorite Taza chocolate and start brewing!