Glug Glug: Mexican Hot Chocolate
13 October 2009, 10:00 AM. By Alex Alvarez
We just noticed that, here in New York, the leaves are starting to turn colors on the tree outside our window. This is by far our favorite time of year, and not only because the air becomes crisp and the leaves turn golden and orange and red, but because it also heralds the arrival of the holiday season and all the food and drink that goes along with it - like hot chocolate.
Mexican hot chocolate has a few extra ingredients that its American, Swiss or Spanish counterparts, resulting in a more complex and spicier (as in spices, not heat) flavor.
This makes it the ideal drink for sipping on a cold Sunday morning while watching the leaves outside your window.
Ingredients
- 6 cups milk
- 1/2 cup granulated sugar
- 3 ounces unsweetened Mexican-style chocolate, coarsely chopped
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- Stick cinnamon (for optional garnish)
Directions
1. In a large saucepan, combine milk, sugar, chocolate, ground cinnamon, and salt. Heat, stirring constantly, until the chocolate has melted and the milk is very hot. (Do not let the milk come to a boil.)
2. Beat 2 eggs in a mixing bowl.
3. Stir in one cup of the hot mixture into the eggs, then return this mixture to the saucepan. Cook 2 to 3 minutes more over low heat, still stirring.
4. Remove from heat. Add vanilla.
5. Beat with a molinillo or a rotary beater until it is very frothy.
6. Pour into mugs, garnish with cinnamon sticks, and serve. Makes about 6 (8-ounce) servings.
Mexican Hot Chocolate I [What's Cooking America?]
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can’t wait to go home to texas for the holidays to get the extra special ingredient that is missing from this recipe: love!
sorry, just couldn’t help myself. the mama texican does make some damn good hot chocolate.