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Traditional Mexican Hot Chocolate
Traditional dish · Mexican
A rich and frothy Mexican hot chocolate made with authentic Mexican chocolate, cinnamon, and a hint of chili, traditionally frothed by hand.
Ingredients
- Mexican chocolate tablets (like Ibarra or Abuelita)4 oz
- Whole milk4 cups
- Cinnamon stick1
- Ancho chili powder (optional)1/4 teaspoon
- Vanilla extract1/2 teaspoon
- Saltpinch
Steps
- 1
Break the Mexican chocolate tablets into pieces and place them in a saucepan with the milk and cinnamon stick.
- 2
Heat the mixture over medium heat, stirring occasionally, until the chocolate is completely melted and the milk is hot but not boiling.
- 3
Remove the cinnamon stick. If using, stir in the ancho chili powder and vanilla extract.
- 4
Using a molinillo (traditional whisk) or an immersion blender, froth the chocolate vigorously until a thick foam forms on top.
- 5
Pour the hot chocolate into mugs, ensuring each mug gets a good amount of foam. Add a pinch of salt.
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