According to an ancient Caribbean myth, it was the great Carib god, Kobo Tano who gave humankind the gift of chocolate. Whatever the realities, there are few beverages more rewarding than the various forms of hot and cold chocolate that have evolved, many of them in the Mexico and the Caribbean islands. Following are several of the recipes for various versions of this drink that I find most delightful.

Spiced Chocolate
A recipe from the Island of Grenada Beat together the eggs and the vanilla. Add 3 Tbsp. of the chocolate mixture and beat again. Stir the egg mixture into the double boiler, blend well with the chocolate. Remove from the heat, beat briskly and serve with thin dry toast. Yields about 6 cups.

4 cups milk
1 cup sweet cream
115 gr. (1/4 lb) bitter chocolate
6 Tbsp. sugar
2 tsp. each powdered cinnamon and vanilla extract
2 eggs
1/2 tsp. powdered allspice
1/4 tsp. grated nutmeg
pinch of salt
slices of thin dry toast for serving

In the top of a double boiler melt the chocolate. When melted add 12 Tbsp. of boiling water and mix until smooth. Stir in the milk, cream, sugar, salt, nutmeg, allspice and cinnamon and cook in the top of the double boiler over, but not in hot water, for 30 minutes, beating well every 5 minutes.

Beat together the eggs and the vanilla. Add 3 Tbsp. of the chocolate mixture and beat again. Stir the egg mixture into the double boiler, blend well with the chocolate. Remove from the heat, beat briskly and serve with thin dry toast. Yields about 6 cups.

Chocolate Choccolatl
A traditional Mexican beverage

4 cups milk
1 pancake of Mexican chocolate (recipe follows)
2 eggs, lightly beaten

Place the milk in the top of a double boiler and, over a direct flame, bring to a boil. Allow to simmer for about 5 minutes, remove from the flame and add, a little at a time, the chocolate pancake, beating well with an egg beater after each addition. When the chocolate is completely blended, let come just to the point of boiling and then place over but not in boiling water. Add the egs, whipping constantly, until the mixture is blended through and frothy. Serve at once. Serves 6.

Mexican Chocolate
Choccolatl Mexicano

Although Mexican chocolate, which comes in the form of "pancakes" can be purchased ready made at many delicatessen and gourmet shops, it is almost always better when made at home. If chocolate is among your passions, making this mixture can add enormously to the joys of everyday life.

900 gr (2 lbs) Soconusco cocoa beans, ground
450 gr. (1 lb) each Caracas cocoa beans and sugar, ground together
1/2 cup each almonds and peanuts, both blanched, toasted and ground
1 egg, beaten lightly
2 egg yolks, beaten lightly
1 Tbsp. powdered cinnamon
1 tsp. nutmeg
1 whole clove, ground

Combine all of the dry ingredients and place in a very slow oven for 10 - 15 minutes. Remove from the oven, add the whole egg and egg yoks ,mix well and while still warm shape into egg-sized balls. With dampened hands, pat each ball into a pancake form and transfer these to a lightly dampened board to coo. When completely cool cover individual pancakes with tissue paper and store as long as desired in a well sealed glass jar. Each pancake will make 4 cups of chocolate.

Hot Chocolate with Cinnamon
Choccalatl Molinillo - A recipe from Southern Mexico

4 cups milk 115 gr.
(4 oz.) sweet baking chocolate, grated
55 gr. (2 oz.) unsweetened chocolate, grated
2 sticks cinnamon
1 egg white, beaten lightly
sugar to taste (about 2 Tbsp.)
1/4 tsp. vanilla extract

In the top of a double boiler over boiling water combine the chocolates and melt, stirring regularly with a wood spoon.

In a saucepan combine the milk and cinnamon and heat until very not but not to boiling. Pour the milk and cinnamon sticks into the chocolate and blend together with the wooden spoon. Add the vanilla, stir well, and then sweeten to taste with the sugar. While still over the boiling water add the egg white and beat well with the wood spoon until the mixture is frothy. Remove the cinnamon and pour the chocolate into pre-heated cups. Yields 6 cups.

© Daniel Rogov