📝 About This Recipe
Experience the soul of Oaxaca with this ancient, water-based cacao elixir that celebrates the pure, unadulterated flavor of Mexican chocolate. Unlike milk-based versions, Chocolate de Agua offers a lighter, more refreshing profile that highlights the complex notes of cinnamon, almonds, and roasted cacao. Whisked to a frothy perfection using a traditional wooden molinillo, this beverage is a comforting ritual that connects you to centuries of Mexican culinary heritage.
🥗 Ingredients
The Chocolate Base
- 2 disks Mexican Chocolate Tablets (high-quality brands like Mayordomo or Taza, roughly chopped)
- 4 cups Filtered Water (fresh and cold)
Aromatics and Sweeteners
- 1 piece Ceylon Cinnamon Stick (Mexican Canela, about 3 inches long)
- 1-2 tablespoons Piloncillo or Dark Brown Sugar (optional, to adjust sweetness)
- 1/2 teaspoon Pure Vanilla Extract (optional for modern depth)
- 1 pinch Sea Salt (to enhance the cacao flavors)
Optional Infusions
- 1 whole Star Anise (for a subtle licorice note)
- 1/4 piece Dried Ancho Chile (seeds removed, for a hint of smoky warmth)
👨🍳 Instructions
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1
Begin by roughly chopping the Mexican chocolate tablets with a sharp knife. This helps the chocolate dissolve evenly and prevents scorching at the bottom of the pot.
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2
In a traditional clay pot (olla de barro) or a heavy-bottomed stainless steel saucepan, combine the 4 cups of filtered water and the cinnamon stick.
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3
Place the pot over medium heat and bring the water to a gentle simmer. Allow the cinnamon to steep for about 5 minutes until the water turns a light amber color and smells fragrant.
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4
If using the optional star anise or ancho chile, add them now and simmer for an additional 2 minutes to infuse the water.
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5
Lower the heat to medium-low and add the chopped chocolate pieces into the simmering water.
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6
Use a wooden spoon to stir gently and continuously until the chocolate is completely melted and no solid chunks remain.
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7
Add a pinch of sea salt and the vanilla extract. Taste the mixture; if you prefer a sweeter drink, stir in the piloncillo or brown sugar until dissolved.
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8
Remove the cinnamon stick, star anise, and chile piece using a slotted spoon or tongs.
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9
The most crucial step: aeration. Insert a wooden molinillo (or a wire whisk) into the pot. Hold the handle between your palms and rub your hands back and forth rapidly to spin the tool.
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10
Continue whisking for 2-3 minutes until a thick, stable foam (espuma) forms on the surface of the chocolate. This foam is considered the 'soul' of the drink.
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11
Once the chocolate is frothy and steaming hot (but not boiling), remove from heat immediately.
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12
Pour carefully into individual clay mugs (jarritos), ensuring each guest receives a generous portion of the precious foam on top.
💡 Chef's Tips
Choose high-quality Mexican chocolate that contains visible granules of sugar and almonds for the most authentic texture. If you don't have a molinillo, a handheld milk frother or a high-speed blender (used carefully with a vented lid) can create the necessary foam. Never let the chocolate reach a rolling boil after the chocolate is added, as this can cause the cacao butter to separate and turn the drink bitter. For a richer 'crema', use a clay pot which retains heat better and adds a very subtle earthy minerality to the water. Always use filtered water to ensure the delicate floral notes of the cacao aren't masked by tap water chemicals.
🍽️ Serving Suggestions
Serve with warm Pan de Yema (Oaxacan egg bread) for the ultimate dipping experience. Pair with a side of Churros dusted in cinnamon sugar for a decadent afternoon treat. Accompany with a small plate of fresh tropical fruit like papaya or mango to balance the richness. Enjoy alongside a slice of Rosca de Reyes during the holiday season. For a savory contrast, serve with a simple bean and cheese tlacoyo.