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MEXICAN HOT CHOCOLATE:

Shared with me at my Chilis Cooking class in Puerto Vallarta

Ingredients

  • 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

Instructions

  1. Warm the milk and chocolate in a saucepan.
  2. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
  3. Stir with a molinillo* or whisk until the chocolate is melted and the mixture begins to boil.
  4. Remove from the heat and froth the chocolate with the molinillo or the whisk.
  5. Serve immediately.

Recipe Notes

Mexicans typically use dairy milk