Mexican drinking chocolate in Poland
Poland began with a bumpy, five-hour bus ride that felt like it was designed to weaken our resistance at the start of what would prove to be a very long week. Not a bad week — just a long one. I was there for a conference, so the bus was full of physicists from all over the world, and once the castle filled, conversations on cocktail napkins and in dungeon “night clubs” were impossible to avoid. Ryn, where the conference was held, was literally a few corner markets and bars at the edge of one of the Mazurian Lakes. The castle
— built by Teutonic knights — was first mentioned in 1377, though the renovations for the hotel had just been completed in 2006. What, you may ask, did Ryn have to offer? Well, not much … We ate a buffet in the hotel every day, three times a day, and walked out to the undeveloped shore on our breaks. Occasionally, we’d get a local bar to stay open late, and order piwa (beer) after piwa until we got chased out into the night. Physicists are serious drinkers, for the most part. But what else do you do when the most exciting thing you see all week is a goat?
The famous goat
Yah. Well, the people I met on this trip happened to be great. My roommate was awesome, which I was pretty happy about, and the people I ended up hanging out with were a lot of fun. So yes — a week in Ryn wasn’t so bad after all. But you’re probably wondering at this point why I’m going on and on about Ryn and this conference when I’ve placed a picture of a lovely looking hot chocolate up at the top. Well, I had an evening in Warsaw, after yet another bus ride. I’m getting to the chocolate in a bit.
Old Town Warsaw
Warsaw itself wasn’t the greatest thing I had ever seen. I can’t say I’d seek it out as a prime tourist spot. It feels like a Soviet construction, which it is. It is Soviet style block architecture crumbling with age, mixed in with its grand Palace of Culture
and a million fast food-filled underground passages, and the meticulously rebuilt Old Town section, which was beautiful but sterile, somehow. I sort of like the appearance of age on buildings — the way the dust and grime of hundreds of years settle into the cracks just so, and manage somehow to be charming despite its dirty origins. There was none of that here, as Warsaw was leveled in the war. I’ve been told Krakow and Gdansk are better destinations. But Warsaw had one thing going for it: excellent drinking chocolate.
E. Wedel Chocolate Shop
We visited the E. Wedel
chocolate shop and cafe in Old Town, which reminded me of the coffee shops in Vienna with its luxurious decorations old-fashioned feel. Their specialty was a traditional drinking chocolate, which we (my roommate from the conference, one of her colleagues, and me) sampled. They were delicious — rich and thick and proper dessert, if you know what I mean. It was a proper end to a long trip, I think, and when I got on the plane the next day, I was quite happy to be heading back home.
I did bring a little something back for all of you, of course. Here’s my Mexican drinking chocolate recipe. It’s simple, actually, and really, really tasty. But of course, the better your chocolate, the better this tastes.
Mexican Drinking Chocolate
Mexican Drinking Chocolate
- 1 c. whole milk
- 1.5 oz. chocolate, chopped into slivers.
- Chipotle or chili powder, to taste (start with a small amount and work up!)
Heat the milk slowly in a heavy saucepan over low heat until a decent amount of steam rises from the surface. Place the chocolate shavings in a bowl. Pour the hot milk over it, stirring the chocolate/milk mix, and continue stirring until all the milk has been added and the chocolate has melted. Add in the appropriate amount of chili. Drink immediately.
You can experiment with other spices and flavors. For mint drinking chocolate, steep a decent peppermint tea bag in the hot milk for a minute or two until mixing with the chocolate. Try a bit of cinnamon. Or try something a little more adult — ammaretto, schnaps, etc. Just make sure to add any alcohol or flavor syrups to the milk first.