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Epicurious

Mexican Hot Chocolate

3.8

(3)

If you don't have a molinillo, the traditional hot chocolate frother, use a blender instead.

Recipe information

  • Yield

    Serves 4

Ingredients

2 1/2 cups water
2 3.16-ounce disks Mexican chocolate (such as Ibarra), chopped (about 1 cup)
2 tablespoons whipping cream

Preparation

  1. Bring water and chocolate to simmer in medium saucepan, stirring until chocolate dissolves. Transfer to Mexican chocolate pot or blender. If using pot, whip mixture by vigorously rolling handle of molinillo between palms. If using blender, blend until frothy. Mix in cream. Divide among 4 mugs.

TagsHot ChocolateBeveragesHot DrinkMexicanLatin AmericanChocolateGluten FreeNonalcoholicNut FreeQuickEasy5 Ingredients or FewerBlenderFallWinterBon Appétit
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