Zutaten für Mexican Hot Chocolate
- 2 cups whole milk
- 4 ounces Mexican chocolate (Abuelita or Ibarra recommended)
- 1 vanilla bean, split and scraped
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Zubereitung von Mexican Hot Chocolate
- In a small saucepan, combine 2 cups of whole milk and 4 ounces of Mexican chocolate (such as Abuelita or Ibarra).
- Split a vanilla bean lengthwise and scrape the seeds into the milk. Add the bean pod as well.
- Heat the mixture over medium-low heat, stirring constantly, until the chocolate is completely melted and the milk is warmed through (about 5 minutes). Do not boil.
- If using a molinillo, carefully froth the hot chocolate using a swift, circular motion for about 1-2 minutes, or until frothy. Alternatively, use a whisk to incorporate air and create a light foam.
- Remove from heat and serve immediately in large mugs. Garnish with cinnamon sticks or marshmallows (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
146g
Fat
50g
Carbs
17g
