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HOT
CHOCOLATE WITH MÁCHICA
Máchica
is a sweetened, spiced grain blend that
Ecuadorans use to enrich the texture and
flavor of drinks. Spanish colonists brought
this cooking technique to Ecuador from Mexico,
where corn is used instead of barley.
1/2
cup toasted whole barley (see note)
3 tablespoons dark brown sugar
2 teaspoons ground cinnamon
6 cups whole milk
6 ounces bittersweet chocolate, finely chopped
Pinch of salt
In
a spice of coffee grinder, grind the toasted
barley to a fine powder. In a small bowl,
mix the barley powder with the brown sugar
and ground cinnamon.
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In
a medium saucepan, bring the milk to a boil, then
remove it from the heat. Add the chopped chocolate
and whisk until it is melted. Whisk in the barley
mixture and the salt and cook over moderate heat,
whisking, until the hot chocolate is thickened,
about 5 minutes. Serve at once.
6
servings.
NOTE:
Toasted whole barley is available at Korean markets.
[Food
& Wine, May 2001]
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