• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 1

    Mexican Hot Chocolate

    Theobroma Cacao is the plant from which cacao, or the unprocessed predecessor of chocolate is derived. Cacao grows throughout Southern Mexico, where raw chocolate is still freshly ground in many households. Most families have their preferred molienda, or grinding recipe, which dictates the proportion of cacao to cinnamon, almonds and sugar that fits the family’s tastes.

    Tip: Mexican chocolate has a very deep chocolate flavor and is flavored with cinnamon and ground almonds and sweetened with sugar. If you can’t find Mexican chocolate in your supermarket, you can substitute 1 ounce of unsweetened chocolate, and add 1/2 teaspoon of ground cinnamon. Sweeten to taste.

    milk or water
    Mexican chocolate
    Heat milk or water and Mexican chocolate together in a saucepan.
    When chocolate is melted and the milk is well heated, beat mixture well with a molinillo, or use a whisk or immersion blender, until well combined and frothy. Serve.

    The base number of servings for this recipe is 1

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