Mexican Hot Chocolate
Commercial Mexican-style hot chocolate is found in many grocery stores. It tends to be sugary, but you can balance it with a little cocoa powder. There are also great artisanal chocolate options that only need to be melted into milk or water. This recipe allows you to adjust the flavor balance to individual taste. To achieve a frothy drink, the best tool to use is a Mexican wooden molinillo, but a whisk or immersion blender work, too.
Ingredients
- 2 cups milk
- 4 ounces dark chocolate
- 1 tablespoon cocoa powder
- 1 stick Mexican cinnamon (or 1 teaspoon finely ground)
- 2 tablespoons toasted almonds, finely ground
- 1 teaspoon ancho chili powder
Instructions
- Simmer all ingredients together in a small saucepan. Use a whisk or blender to create a thick foam before serving.
About the author
Analuisa Béjar loves exploring flavor routes as the chef at her Sunny Bakery Cafe in Carmel Valley. She is a recent transplant from Mexico City, where she was a food critic, award-winning writer, editor, recipe developer, culinary teacher and organizer of Latin American gastronomy competitions.
