Mexican cuisine · Breakfast & Eggs

Chocolate de Agua Oaxaqueño

Water-based hot chocolate from Oaxaca, ground with cinnamon and almonds and whisked until frothy.

Ingredients · for 4 servings

• 200 g dark chocolate
• 1 l water
• 100 g almonds (blanched)
• 2 cinnamon sticks
• 80 g sugar
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

1. Toast the almonds in a dry pan over medium heat for 4 min., until fragrant and showing light brown spots, then let them cool completely.
2. Grind the cooled almonds very finely in a blender with the sugar and one cinnamon stick, until a slightly oily, sandy mixture forms.
3. Bring the water to a boil in a tall pot with the second cinnamon stick and the salt, then turn the heat down to the lowest setting.
4. Stir in the coarsely chopped chocolate and the almond mixture and let it steep for 5 min., stirring, until everything has fully dissolved — the water must not bubble anymore.
5. Remove the cinnamon stick, add the vanilla extract and froth the chocolate with a whisk or immersion blender for 1–2 min., until a thick foam cap forms.
6. Pour immediately into warmed cups and serve with sweet bread for dipping.