If you’ve ever had a Mexican hot chocolate made by an actual Mexican person, then you’ve probably cultivated an obsession with Mexican spiced chocolate. Years ago when I lived in Vancouver one of my favourite Saturday treats was to go to the Trout Lake Farmer’s market and grab a Mexican hot chocolate made by the sweetest mother/daughter pair who owned a coffee truck.
Once I even hosted a spiced hot chocolate Christmas party (and everyone received super, over-spiced homemade hot chocolates for Christmas that year #DIYFail). Long before contact, Mayan and Aztec people of Mexico drank chocolate and mixed it with local spices to help mask the bitterness of the un-refined chocolate. There are a tonne of Mexican hot chocolate recipes out there, one of my faves is this from the Latin Kitchen.
For years I’ve been experimenting with Mexican spiced chocolate flavours on everything from chicken to kale chips. This week I was in need of some delicious, slightly sweet but not too heavy snack food. Enter this fabulous popcorn recipe.
I was a bit nervous about trying to create my own spice mixture, as I’m a bit of a newbie at this kind of thing. So I of course consulted Chef Google. My first batch of this Mexican Spiced Chocolate mix is based loosely on this mix and turned out pretty well. It’s an earthy, slightly sweet popcorn snack that satisfies both your sweet and savoury teeth. What I love about this is that it combines three of my favourite ingredients: coconut, chocolate and salt. This magical Mexican Spiced Chocolate Popcorn is a fun nibble for lunches, after school hangries and/or movie night.
Magical Mexican Spiced Chocolate Popcorn
1/8 cup toasted shredded coconut
1/8 cup toasted sesame seeds
1/4 tsp cayenne
1 tsp cinnamon
2 tsp sugar
1 tbsp + 1tsp cocoa powder
1/4 tsp of course grind Himalayan salt
1 cup of popcorn
1 tbsp of melted butter
Step 1: Toast sesame seeds on medium heat in a dry, no stick frying pan for about 5 minutes, stirring constantly. Put in bowl, set aside. Repeat for coconut, but be warned if you’re using sweetened coconut the sugary coating will caramelize quickly, so only toast for about 2 minutes, stirring constantly. Let both cool.
Step 2: Measure cayenne, cinnamon, sugar, cocoa powder, salt in a bowl. Whisk together.
Step 3: Add cooled, toasted sesame and coconut flakes to powdered spice mixture. Stir well.
Step 4: Pop your popcorn.
Step 5: Pour butter over popcorn, swirling and stirring to coat popcorn well. If you like it greasier then add more butter.
Step 6: Pour Mexican Spiced Chocolate Mixture over top of the popcorn. Using two large spoons, toss mixture like you would a salad. Let cool a bit.
Step 7: Serve in individual bowls to avoid popcorn consumption struggles with your popcorn buddies. Have napkins on hand as mixture can transfer a bit to your hands.
Step 8: Netflix and chill. Watch Y Tu Mama Tambien or Like Water for Chocolate and stuff your face with this delicious, light and chocolatey snack.
This recipe might be featured on one of SkinnyPop’s summer recipe cards, so keep an eye out!
I’m excited to experiment with this recipe to add other spices that I love including vanilla bean or cardamom. What would you add to this mix?