Chocolate has been part of Latin American culture for 2,000 years. Today, most Latin American cultures serve hot chocolate with tamales during the Christmas season.
In Guatemala, Claudia Mariela and her family live in the community of El Chocolate, so of course, chocolate is part of their lives.
Claudia is the mother of six children, three of whom are sponsored in CFCA’s Hope for a Family program.
Watch this video of Claudia Mariela making Guatemalan hot chocolate, then try making your own using this easy recipe.
Hot chocolate (makes about 2 quarts)
- 2 7-oz. bars of drinking chocolate (brands such as Ibarra and Abuelita can be found at Hispanic markets)
- 2 quarts of water
- Cinnamon sticks (optional)
- Milk and sugar (optional)
Bring the water to a full, rolling boil.
While the water is coming to a boil, chop up the chocolate or grind it in a blender or food processor. This will help the chocolate dissolve faster. You can also just add the chocolate as is from the box.
Add the chocolate to the boiling water. Stir constantly until the chocolate is dissolved.
Add milk, cinnamon sticks and sugar according to your taste. This chocolate is so rich that you don’t have to add milk.
Lower the heat to medium and continue cooking until well blended, about 15-30 minutes, stirring occasionally.
Serve piping hot with tamales. Make your own Christmas tamales.
Want to know the story behind the CFCA mothers group who run a chocolate-making business? Click here to read more.