Hot Chocolate Machica is a warm, rich, chocolaty, complex and comforting beverage. It’s spiced with familiar fall flavors, barley thickened and is a decidedly cool weather appropriate beverage.
I first came across hot chocolate machica in a Food & Wine article written by Maricel Presilla, in 2001. I was intrigued and wanted to know more. I learned, in many South American cultures, beverages thickened with toasted grains are common place. Most often corn flour (masa) is used but in certain areas, grains such as barely are consumed, as is the case in Ecuador.
These types of beverages are often associated with times of seasonal celebration like Día de Muertos or Día los Muertos (The Day of the Dead, Nov. 1st – 2nd) and are perfect for holiday celebrations in Western culture, like Halloween (Oct. 31st), Samhain or All Saints Day (Nov. 1st).
This recipe is a deliciously thick and hearty take on an ordinary cup of hot chocolate. It’s simple, easy to throw together and is a fantastic restorative on a cool night or finish to a fall or winter dinner party. This recipe will enchant all manner of chocolate lover and is definitely worth adding to your repertoire.
Now chop-chop, get a toasty fire going, conjure up a mug of hot Chocolate Machica and celebrate the season of connection between the living and the dead.