Ingredients for Mexican Chocolate Chocolate De Molinillo
- 1 cup whole milk
- Cinnamon Sticks
- Semisweet Chocolate
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How to Make Mexican Chocolate Chocolate De Molinillo
- In a small saucepan, gently warm 1 cup of whole milk over medium heat. Add 1 cinnamon stick and a pinch of ground cinnamon (about 1/4 teaspoon). Heat until warm, but do not boil.
- Remove from heat and carefully whisk in 2 ounces of Mexican chocolate (such as Ibarra), breaking it into small pieces, until completely melted and smooth. For a richer flavor, use dark chocolate.
- Return the saucepan to low heat and continue to whisk until the chocolate is fully incorporated and the mixture is slightly thickened.
- Remove from heat and vigorously whisk the mixture until it becomes frothy and slightly increases in volume – this is the 'molinillo' effect. You can use a molinillo whisk for a more authentic experience, or a regular whisk will work just fine.
- Pour into mugs and enjoy immediately! Garnish with extra cinnamon, a sprinkle of chili powder (optional), or a mini-marshmallow for an extra touch of sweetness.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
60g
Carbs
5g
