Just returned from a little late night shopping at HEB. Since browsing the hot chocolate, hot cocoa and baking aisles is a mandatory requirement, I came across Horchata by Klass. Horchata is a traditional beverage among Spanish, Latin American and Mexican families. Although each region placed their own flair on the drink, it usually consists of ground almonds, sesame seeds, rice, barley, or tigernuts and is served cold. Originally, Horchata was made with barley. But rice has since replaced that ingredient.
The ready to drink carton purchased today is made with a rice, cinnamon and milk. I look forward to trying this tomorrow with one of my cocoa powders or hot chocolate mixes.
A new spin on a traditional Mexican Hot chocolate. Try a free sample of Nestle's new Abuelita Granulado.
Over the past few days it has been exceptionally hectic in our household. We just wrapped up the Junior League’s Holiday Market held at The Woodlands Waterway Marriott. This was our first time participating in this holiday shopping event and it went very well. Our booth was extremely busy the entire event mostly due to our hot chocolate and marshmallow samplings. During the event we shared the following products with interested customers:
Mom and Dad flew out as reinforcements for the 4-day event. This was my Dad’s first time setting up, viewing and participating in a tradeshow. He found it very chaotic and a lot of hard work. Previously, when my mom would return home from these events, he really never understood why she was so tired. Now with his first hand experience at tradeshows, he definitely understands the madness.
It was such a pleasure to see the faces of customers trying these hot chocolates for the first time. About 99% of them have never tried a true hot chocolate before. Especially after I would engage them about the product and they would ask “can you make it with water”. I just wanted to cringe when I hear that remark! The hot chocolates at the tasting booth are not made with “tri’s & di’s” or powdered milk. All of the samples were made with 2% milk and were extremely tasty. If they wished to tr
y a milk alterative, my mother would talk to the customer as she isn’t milk drinking person. Personally, as I have said before…”I am all about the cow.”
As the show wrapped up and we ran out of the King’s Cupboard Dark Chocolate Chunk, Mocafe Mexican Spice and Dagoba hot chocolate mixes. I even ran out of the Sugar Free Dark Chocolate Chunk! Normally, I do not bring sugar free mixes to the show since they never sell. However, we had a large contingency of people watching their sugar intake or had diabetes.
Initially, I planned on only sampling the Omanhene, Ghirardelli and The King’s Cupboard.
However, I became inspired by the reaction to the hot chocolates began sampling and opening up cans of Dufflet and Dagoba. The visitors have never tried anything remotely close to the sample selections and were extremely surprised at the kick of Dagoba’s Xocoltal chilies and cinnamon blend and Mocafe’s mildly spicy recipe. However, overwhelmingly the winner of the event was Omanhene’s Hot Cocoa Mix due to the chocolately flavor, simple recipe and perfect price point (6.50).
As we broke down the booth Sunday night, the chair of the Junior League came by my booth to re-introduce herself and the chair for the next year’s event. This year’s chair asked how the show was for me and noticed how consistently busy I was throughout the event. This was an honor since it was my first time being selected to participate in the event. Some of these shows are extremely difficult to get into. Hopefully, this means good news for 2009?
So, it get ready
While following a hot chocolate trail through the Adams Morgan district to Mixtec, I observed the after work activities of the local population. Some played basketball, ran or strolled down these historical streets. Others dined the evening away at one of the many quaint restaurants that lined the main street. In my eyes, the area was clear representation of having a nice work/life balance. But then again, who am I? I don’t even live there…
At last, I arrived at Mixtec for my third and last hot chocolate tasting of the evening. The restaurant was small and split into two sides. But the best thing of all, was that both sides of the restaurant were filled with occupants. Clearly, this meant the food must be good! Although I was really there for the hot chocolate, I was starving for “real” food by that time. Since Mexican food is my favorite, I thought I would partake in a complete dining experience. Unfortunately, it was getting dark outside and I was a little too far from my hotel to try and get back in the dark. So, I opted to order two chicken tacos, one quesadilla and a hot chocolate “to go”.
After taking seat at one of the few open tables, I proceeded to dream about what was going to be in store with Mixtec’s Mexican hot chocolate. Did it have a hint of cinnamon? A dash of chilies? Did the beans come from
With my order in hand, I was off to the Metro to return to my hotel. My second hot chocolate disappointment this trip. Although the food was delicious, the experience couldn't erase my disenchantment with another failed hot chocolate trip in
After a disappointing morning trying to find Café Sureia, I was ready to dine at Ceiba (701 14th St NW). My friend/co-worker, who previously resided in DC prior to relocating to Texas, was ready and willing to accompany me on this dining excursion. With her in tow, I know I wouldn’t get lost this time. We arrived for our 7:30 reservation a few minutes early and were seated immediately.
My dining selection for the evening was their Jalisco Spiced Softshell Crabs “Ala Plancha”. Our dinner was delicious, but my appetite could only be quenched after experiencing Ceiba’s legendary Mexican hot chocolate shooter and churros. With great anticipation, I placed my order with our server.
To my surprise, only the churros arrived with a small bowl of dark dipping chocolate and two marshmallows. Assuming the hot chocolate would arrive at any moment, I opted to immerse myself in the hot pastries rolled in cinnamon and sugar. Since I am partial to thick textured dipping and sipping chocolates, I found Ceiba’s dipping
chocolate on the thin side. The hint of almond in the mix was nice addition.
By this time, I decide to stop ask the server on the status of the hot chocolate. We were told they no longer served the hot chocolate. My heart dropped and I became annoyed. We inquired as to why a top ranked hot chocolate by USA Today with PR recognition would no longer be served? The server went on to explain with the arrival of a new pastry chef, the Mexican hot chocolate was removed from the menu. Although the server explained the hot chocolates transition professionally and gracefully, I interrupted this as “another ego arrived on the scene and didn’t want to whip up someone else’s award winning item, so they decided to scrap it all together.” With that said, I ceased eating my churros and chocolate as disappointment took over.
Strike One (1) Washington, DC on the hot chocolate trail! I hope I have better luck with Mixtec…
Back in the kitchen again, but my creative juices were overloaded while back home in California. I decided to make a hot chocolate from two ingredients in my kitchen. The products of choice: Don Gustavo Sweet Chocolate and Original Nocilla (aka Nocilla Creama de Cacao con Avellanas). Hailing from Spain, Original Nocilla is similar to quite Nutella. Nocilla is a chocolate spread with cacao, of course, milk and hazelnuts. From my first impression, it is much thicker than Nutella.
Next, I am using Don Gustavo Sweet Chocolate from Jalisco, Mexico. This sweet chocolate contains Sugar, Cocoa Nibs, Peanuts, Cinnamon and Lecithin. Don Gustavo is not as prevalent in the market as Ibarra Sweet Chocolate which has been around since 1925. However, I’ve noticed it more and more stores here in Texas. Ibarra’s Sweet Chocolate consists of Sugar Cacao Nibs, Soy Lecithin (Emulsifer) and Cinnamon Flavor.
I followed the directions of heating up my milk and breaking off two squares of Don Gustavo Sweet Chocolate. After heating the milk in the microwave for 45 seconds, I added the milk and sweet chocolate to the blender. After giving it a quick pulse a few times and making sure all of the chocolate chunks have been pulverized, I added one tablespoon of Nocilla and hit pulse again.
My fragrant, frothy mixture (look at my picture) was then poured into a mug and nuked another 45 seconds for good measure. Tada! A quick, easy frothy Mexican/Spanish Hot Chocolate. One aspect I preferred about this easy recipe was adding the Nocilla. Since it has a thick texture, it added more body to the hot chocolate. Normally, many hot chocolates and hot cocoas fall flat because they taste like flavored water…yuck. The hazelnut flavor along with Don Gustavo’s cinnamon and peanut ingredients paired very well together.
I will definitely try this one again!
