I was sent a sample of Taza’s Cinnamon Chocolate Mexicano. It’s a stone ground and organic chocolate disc that is just one of the many Mexican chocolate products that the artisanal company creates.
Stone ground chocolate has a very different texture than the creamy milky chocolates that we are accustomed to. It’s a little grainy, but I really liked the taste of the cinnamon chocolate and didn’t mind the different texture.
After tasting the chocolate, I decided to make the Mexican Hot Chocolate that Taza suggested on its website. It’s made with water, and it’s a very different tasting hot chocolate than anything I’ve made before, even any of the hot chocolates I made during my organic hot cocoa taste test.
Here’s how to make traditional Mexican Hot Chocolate using the Taza chocolate disc.
- Grate the chocolate (or get your 7-year-old to do it for you!)
- Heat 6 to 8 ounces of water until just before boiling.
- Whisk the grated chocolate into the water – add any additions like rum, bourbon or vanilla. (I chose to try it without additions).
- Pour into a mug and whisk or whip until airy and frothy – about 2 minutes.
This isn’t the type of hot chocolate I would serve a crowd after building snowmen or sledding. It is the type of hot chocolate I would serve guests after dinner. It’s different, takes a little getting used to, but it’s good.
The package I was sent that included two discs that were approximately 1.3 oz each retails for $4.50 on Taza’s website. I’ll be working on a stocking stuffer list for the sustainable foodie in a couple weeks. You can expect to see this chocolate on it.