Mexican Hot Chocolate Recipe
This Mexican version is a rich and delicious brew that is reminiscent of the one written about in Like Water for Chocolate. To be completely authentic, the hot chocolate must be mixed with a “molinillo,” a primitive-looking wooden stirrer used specifically for this purpose.
Adapted from "A Reader's Cookbook" by Judith Choate.
- 12 cups whole milk
- 1 cup light brown sugar
- 7 ounces Mexican chocolate, chopped
- 1½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
- 12 cinnamon sticks
Combine the milk with the sugar, cinnamon, and salt in a large saucepan over low heat. Cook, stirring, for about 5 minutes or until the sugar has dissolved. Add the chocolate and continue to cook, stirring, for about 12 minutes or until the chocolate has melted. Add the vanilla and, using a molinillo or whisk, vigorously beat until very frothy. Pour an equal portion into each of 12 warm mugs, garnish with a cinnamon stick, and serve.