Ingredients:

  • 4 cups Whole Milk (or Water)
  • 4 oz Mexican Chocolate tablets (e.g., Ibarra or Abuelita), coarsely chopped
  • 1 oz Bittersweet Chocolate (70% cacao minimum)
  • 1 to 3 tablespoons Granulated Sugar (optional)
  • 1 (about 3 inches long) Cinnamon Stick (Mexican preferred)
  • 1 teaspoon Pure Vanilla Extract
  • 1/8 teaspoon Cayenne Pepper or Ancho chilli powder
  • Pinch of Salt

Instructions:

  1. Combine milk, cinnamon stick, sugar (if using), salt, and chilli pinch in a medium heavy-bottomed saucepan over medium heat. Heat gently until small bubbles form around the edges (do not boil).
  2. Remove the saucepan from the heat, cover, and let the cinnamon steep for 10 minutes. Remove and discard the cinnamon stick.
  3. Return the saucepan to very low heat. Add the chopped Mexican chocolate and bittersweet chocolate. Whisk constantly and gently until the chocolate is completely melted and the mixture is smooth. Keep the heat very low to prevent scorching.
  4. Stir in the vanilla extract. Let the mixture simmer very gently for 5 minutes, allowing the flavours to fully meld and the liquid to slightly reduce.
  5. Remove from heat. Vigorously spin a traditional molinillo between your palms in the pot, or use a standard wire whisk with rapid up-and-down motion over the surface of the liquid until a thick layer of foam forms.
  6. Pour the Mexican Hot Chocolate immediately into warmed mugs, ensuring each serving receives a good layer of the signature foam.