Ingredients for Mexican Frothy Hot Chocolate
- 2 cups whole milk
- 2 ounces Mexican chocolate (Ibarra or Abuelita), broken into pieces
- Unsweetened Chocolate
- 1/2 teaspoon ground cinnamon
- 1 vanilla bean, split and seeds scraped
- Kahlúa (optional, 1-2 teaspoons per mug)
- Whipped Cream
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How to Make Mexican Frothy Hot Chocolate
- Heat 2 cups of whole milk in a medium saucepan over medium heat.
- Add 2 ounces of Mexican chocolate (Ibarra or Abuelita), broken into small pieces, and 1/2 teaspoon ground cinnamon to the warm milk.
- Split one vanilla bean lengthwise and scrape the seeds into the milk. Add the vanilla bean pod to the saucepan as well.
- Stir constantly until the chocolate is completely melted and the mixture is just beginning to simmer (small bubbles appear around the edges).
- Remove from heat. For a traditional frothy texture, use a molinillo (wooden whisk) to whisk vigorously for 2-3 minutes. Alternatively, use an immersion blender for 30 seconds, or transfer to a regular blender and blend until frothy.
- Pour into mugs and serve immediately. Add 1-2 teaspoons of Kahlúa (optional) per mug.
- Garnish with optional toppings such as whipped cream, a sprinkle of cinnamon, or a pinch of chili powder.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
78g
Fat
40g
Carbs
11g
