If there’s one thing that could turn me into a stereotypical recipe blogger who writes a novel for a blog post, it’s Guatemala. This beautiful country is the home of some lifelong friends, it’s where I first got to know my now-husband, and it’s also the home of some incredible hot chocolate.
Hot chocolate in Guatemala looks a little different from the hot chocolate we typically have in the US. Instead of a powder, Guatemalan hot chocolate is made from a pressed bar of cocoa, cane sugar, and cinnamon; at first glance, it looks like a candy bar, but the texture is much drier and much more crumbly. This form is called “table chocolate,” and you can find several varieties of it at your local Latino grocery store. The kind that I use the most comes in the shape of simple pressed disks, with a uniquely Guatemalan package.
If you prepare this hot chocolate in the traditional way, melting the chocolate into hot milk on the stove and whisking it until frothy, it’s already heavenly. The cinnamon adds an extra dose of comforting warmth to this rich and creamy drink, and it’s the perfect touch to a cozy night in.
It’s amazing as-is, but what happens when you decide to put an icy spin on this treat?
Making this treat into a frozen hot chocolate adds a whole new layer to the experience. It’s frosty, it’s refreshing, but you still get the rich bittersweet flavors of the chocolate and the warm spice of the cinnamon. All these contrasts in one glass will make a dessert that’s going to blow your mind!
Frozen hot chocolate generally doesn’t keep well for very long, so only make as much as you can eat in one sitting. If you need to store it, it can hold up in the fridge for a couple hours, or in the freezer for a week. If you freeze it, let it thaw a bit before you re-blend it with some extra milk.
If you’re in the mood for chocolate, give this fun treat a shot!
Frozen Guatemalan Hot Chocolate
4-6 oz table chocolate (depending on how chocolatey you want it)
2 cups milk
1 1/2 cups ice
Whipped cream and chocolate shavings to garnish
Melt the chocolate into the milk; remove from heat, and refrigerate for about an hour, until cool.
Put the mixture in a blender with the ice, and blend until thick and smooth. Pour into cups, garnish with whipped cream and chocolate shavings, and serve immediately.