'ibarra' Hot Chocolate Lovers!

Total Time
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! :)

Ingredients Nutrition

  • 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)


  1. Warm the milk and chocolate in a saucepan.
  2. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
  3. Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
  4. Remove from the heat and froth the chocolate with the molinillo or the whisk.
  5. Serve immediately in ample sized mugs.
  6. Topping With the Whipped Cream.
  7. A pinch of the ground cinnamon on the top of whipped cream.


Most Helpful

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.

Mia in Germany February 13, 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]

Sydney Mike April 27, 2008

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