Prep 10 mins
Cook 15 mins
I love to make this mexican chocolate mixed with warmed milk then frothed with a molinillo for myself and my guests. We drink it for breakfast or after dinner and it is usually accompanied by a piece of Mexican sweet bread or cookies. Buen Provecho! :)
- 2 cups milk
- 4 ounces mexican chocolate (1 disk) or 4 ounces dark bitter chocolate (1 disk)
- 1 vanilla bean, split lengthwise
- whipped cream
- ground cinnamon (to garnish)
- Warm the milk and chocolate in a saucepan.
- Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
- Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
- Remove from the heat and froth the chocolate with the molinillo or the whisk.
- Serve immediately in ample sized mugs.
- Topping With the Whipped Cream.
- A pinch of the ground cinnamon on the top of whipped cream.
I totally loved this because it wasn't very sweet, and I mostly like chocolate from 77 percent cocoa upwards to 90 percent! For this I used 78 percent Peruvian chocolate and almond milk, and it was scrumptuous :) Topped with rice whip - I will DEFINITELY make this again! Also I love that it's not a large mug but only a small cup per person. A wonderful treat, thanks for sharing!
Made for All Aboard The Love Train 2012.
Really must admit that this drink wasn't to my taste, although I consider myself a chocoholic! However, when several Mexican friends of mine had a cup of this hot chocolate, THEY REALLY LIKED IT, saying it reminded them of home! So, bowing to my friends, you get 4 stars, & they wanted me to thank you for sharing your recipe with THEM! [Made & reviewed for one of my adopted chefs in this Spring's PAC]