My F&W
quick save (...)
Hot Chocolate with Máchica
© Stewart Ferebee

Hot Chocolate with Máchica

  • SERVINGS: 6

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. 1/2 cup toasted whole barley (see Note)
  2. 3 tablespoons dark brown sugar
  3. 2 teaspoons ground cinnamon
  4. 6 cups whole milk
  5. 6 ounces bittersweet chocolate, finely chopped
  6. Pinch of salt
  1. In a spice or 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.
  2. 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.
Notes Toasted whole barley is available at Korean markets.
You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.