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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

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

Notes

Mexicans typically use dairy milk