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MEXICAN HOT CHOCOLATE:
Shared with me at my Chilis Cooking class in Puerto Vallarta
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2-3
cups
milk
dairy, almond, etc
-
1
disk of Mexican chocolate
or 4 oz dark bitter chocolate
-
1
teaspoon
chilis
powdered (ancho, cascabel, or your favourite!)
-
optional:1 vanilla bean split lengthwise or 1 teaspoon vanilla extract
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Warm the milk and chocolate in a saucepan.
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Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
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Stir with a molinillo* or whisk until the chocolate is melted and the mixture begins to boil.
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Remove from the heat and froth the chocolate with the molinillo or the whisk.
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Serve immediately.
Mexicans typically use dairy milk