Recipe by Rita~
Mexican chocolate is made from dark, bitter chocolate mixed with sugar, cinnamon, and sometimes nuts. The end result is a "grainy" less smooth product. Chocolate is frequently purchased in "disks" although it is also available in bars and syrups. Two Mexican chocolate brands widely available in the US are Ibarra and Abuelita. Look for them in the Hispanic section of your supermarket. nearby. The key to traditional Mexican hot chocolate is the tool designed to make it frothy - a round, notched, wooden whisk called a molinillo but you can place it in a blender to get it nice and frothy. Or use an imersion blender to get it frothy.
- 2 cups milk
- 2 ounces mexican chocolate
- 1 ounce dark unsweetened chocolate (optional)
- 1 pinch cinnamon
- 1 vanilla bean, split lengthwise
- 2 ounces Kahlua (optional)
- whipped cream (optional)
- cinnamon (optional)
Directions See How It's Made
- 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 whisk until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth the chocolate with the whisk. Serve immediately adding Kahlua if desired.
- Topping with optional garnishes.