Mexican hot chocolate is a seriously tasty take on the warm drink; it’s got a sort of spicy flavor and gets its unique taste from the Mexican chocolate that’s typically used to make it. When you’re making it at home, you can get the same flavor by using bittersweet chocolate, ground almonds (or almond meal), sugar and cinnamon. If you haven’t tried it before, the result is totally different from what you might be used to, but it’s delicious in its own right.
One of the things that distinguishes Mexican hot chocolate from the norm is the use of a molinillo. A molinillo is an instrument used specifically for making hot chocolate and you rub it vigorously between your hands to aerate the beverage and make it light and frothy. While it might not seem like your cup of tea right off the bat, this hot chocolate is really something special and you should give it a try!
Mexican Hot Chocolate
- 1 cup milk
- 1 cup heavy cream
- 5 oz. bittersweet chocolate, chopped
- 4 tablespoons ground almonds
- 3 1/2-4 tablespoons sugar, or to taste
- 1 cinnamon stick
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon nutmeg
- 1 pinch cayenne pepper, optional
- Heat milk and cream in a medium saucepan over medium heat and bring to a simmer..
- Add chocolate, almonds, sugar, cinnamon stick, vanilla, nutmeg and cayenne, and stir until chocolate is completely melted.
- Remove and discard cinnamon stick and remove from heat.
- Place a whisk straight down in the center of saucepan and hold the handle of it between your palms.
- Vigorously rub the handle of the whisk between your palms so the whisk aerates the hot chocolate.
- Beat until a thick, foamy layer forms on top.
- Transfer to mugs and serve immediately.
Recipe adapted from Pati’s Mexican Table