Mexican Hot Chocolate

I found myself, alone, on the Mayan Coast.  A spontaneous business trip brought me there for a mere two nights of humid, hot tropical weather, tequila, and beach. For the first time ever, I was travelling by myself to a foreign country, without plans, without an agenda. I knew nobody and arrive with an awful food poisoning. I managed to drag myself out of bed to explore a quaint town full of bars, nightclubs, and artisanal knick-knack shops. I had enough valor to hop on a public transportation van, that took me out of town and into Mayan ruins for less than three dollars. I explored, took photographs, and bummed on the beach.  I went to a bar by myself, and talked to the bartender. I watched the sun set, from a strange hotel rooftop, while sipping on the tequila that finally cured me from a dehydrated couple of days. It was good to find quiet from the noise of everyday life by facing the bitter sweetness of being by myself, and actually enjoying it.

As a treat I leave you with a simple vegan recipe for hot mexican chocolate. Simmer, steep, and mix a few ingredients together to find bliss. 

Mexican Hot Chocolate

 Serves 1

  • 1 cup coconut milk
  • ½ tsp. cinnamon
  • dash cayenne pepper (optional)
  • pinch of salt
  • 1 oz. Mexican chocolate
  • 1 tsp. dutch processed cocoa powder
  • 1 tsp. agave

Pour coconut milk into a small saucepan with cinnamon, cayenne pepper, and salt. Bring to a simmer. Remove from heat and add agave, chocolate, and cocoa powder. Stir. Heat over very low heat for another couple of minutes until chocolate dissolves completely. Remove from heat and let steep for 2-3 minutes. Serve and sip away!