Try These Hot chocolate recipes at home from different parts of the world

It all began with the Mayans who had a thing for bitter brews, and no, we aren't referring to coffee beans. They considered it sacred and made a concoction made from roasted cocoa, honey, water, and local spices. However, before them, the Olmecs of Mexico were using the cocoa beans, but theirs used the whole of the cacao and made a brew intensely bitter. In honor of its roots do try this Mexican hot chocolate recipe and sip along as we take you through the world’s sweet chocolate brews with some usual and some unusual elements in them. What stays steadfast is that it's a drink for the winter especially associated with Christmas and warmth.

1. Belgian Hot Chocolate

Belgium is known for its chocolate so hardly a surprise they make great, well, hot chocolate too. The recipe for Belgian hot chocolate is fairly simple and what sets it apart is the quality of the ingredients used to make it. The Belgians use milk, bittersweet to semisweet chocolate, a hint of cinnamon, and a little salt to make their hot chocolate. It is a popular wintertime treat as is the trend with most hot chocolates consumed across the globe.

2. Champurrado

This is the modern Mexican hot chocolate that uses the local Mexican cocoa, cinnamon, and Cayenne pepper. Clove and vanilla extract might also be used in the hot chocolate. It might not be the same as its ancient predecessor, but it retains the spicy kick it had back then and it's sweet, unlike the original drink. The concoction is churned using a Molinillo, an ornate wooden whisk to lead to a frothy and thick chocolate drink.

3. Tsokolate

This is the Philippines' version of hot chocolate that they love to drink during breakfast alongside pastries. It might come as a surprise, but it takes inspiration from ancient chocolate drinkers and is a tad similar to modern Mexican hot chocolate. It's thick with tabliya, which are tablets of roasted ground cocoa beans added to water and milk to form the drink. It's whisked using something similar to the wooden Molinillo to make the hot chocolate quite frothy. This drink tends to be grainy and also uses muscovado sugar to sweeten it.

4. Cioccolata Calda

Italy's hot chocolate uses dark chocolate which is combined with heavy cream. It is quite thick and some agree that it feels like trying to drink a pudding. What makes it thick is the cornstarch mixed into it before being poured into the mug. Some recipes skip the cornstarch and just go for a generous amount of chocolate instead, which does the trick of thickening. It's often crowned with a dollop of whipped cream.

5. Chocolat Chaud

As the name might've given you a hint, this is the thick Parisian hot chocolate you might've seen tourists dipping their croissants into. It's available all over France, not only in Paris, and is known for its silky and luscious texture that is made with heavy cream, dark chocolate, and milk. It's dubbed as the “pourable ganache” and because of the quality ingredients used, it has a luxurious texture with hints of vanilla and caramel in it. Some places might give you a side of fresh whipped cream to be stirred into your Chocolat Chaud.

6. Chocolat Viennois

There's a fine line between Chocolate Chaud and Chocolat Viennois, what separates them is the whipped cream. Viennese culinary traditions are long intertwined with the French and this Austrian hot chocolate is popular in its home country as well as France. How to spot a fine quality Chocolat Viennois is doing a quality check. Chocolat Viennois uses dense and fine dark chocolate before the whipped cream is added, there should be no grainy texture, and should be creamy, thick, and foamy.

7. Colombian Hot Chocolate

Cheese in your chocolate drink might make you an eye twitch but it's actually a thing in countries like Colombia. Like the rest of the hot chocolates around the world, this too also falls under instant hot chocolate recipes. As to why this kind of hot chocolate has cheese in it has something to do with one of the golden rules of baking. A little salt in an otherwise sweet dish brings out the flavors of certain ingredients, for hot chocolate, it's the chocolate’s flavor that is enhanced courtesy of the cheese. The usual hot chocolate uses cheese cubes that melt into a dreamy concoction.