What Spice is Used in Spanish Hot Chocolate?

If you've ever had a cup of Spanish hot chocolate, you most certainly know it's a fairly different experience than that of the American version. Depending on how you like this type of brunette concoction, you may actually prefer it, not only in taste but in texture. So, what exactly makes a cup of this coco so special?

History

Some 2,000 years ago, the Mayans began making a drink that used cocoa beans. They would grind the beans into a paste and mix with water, cornmeal and chili peppers, among other spices, that would then be served cold. As times and land control changed, the Aztecs quickly adopted the chocolaty drink, with a slight alteration, adding vanilla and a spice called achiote. From there, it traveled over to Europe sometime in the sixteenth century where the drink would change again, eliminating the chili pepper and achiote, but adding cinnamon and sugar with the vanilla. This is believed to be the origin of the drink in question.

Types

When it comes to Spanish hot chocolate, it sort of depends on the recipe of what spices you'll actually use. You see, there's "traditional" and then there's traditional. One of the more popular traditional recipes for the drink uses a little ground nutmeg and the rind of an orange, while another uses a bit of vanilla and a stick of cinnamon. But, really the most important ingredient in Spanish hot chocolate seems to be, which you'll probably agree, the component that actually makes it chocolaty.

Features

To make Spanish hot chocolate, mix together 2 cups of milk, 4 oz. of semisweet chocolate, 1/8 tsp. of freshly ground nutmeg and the zest of an orange. Heat in a saucepan over medium heat until the chocolate melts, then bring to a boil while stirring constantly. Remove from heat and whisk. Your chocolate should become frothy. Serve.
Another variation requires mixing together 1/2 cup unsweetened cocoa and 1 cup sugar in a bowl. At the same time, mix together 1/2 cup of water with 7 tbsp. of cornstarch in a saucepan until dissolved. Pour in your cocoa mixture and 1 tsp. of vanilla, stirring it until it is a thick paste, making sure there are relatively no lumps. Heat over a medium stove while slowly adding 4 cups of milk, stirring constantly. Turn down the heat, throw in a stick of cinnamon and simmer for 10 minutes. Serve.

Significance

Sometime in the seventeenth century, hot chocolate shifted, in a sense, from being a drink for everyone to a drink for nobility. Chocolate, and any drink made from it, was a fairly expensive purchase. Due to the time, it would be only a select few who could actually afford the luxury of this now sweetened treat.

Identification

European hot chocolate, in this case Spanish, was typically made from chocolate, not a powder. The use of chocolate in the drink made it far thicker than any version we're familiar with today. Hence the use of semisweet chocolate in one of the recipes above.