Mexican Hot Chocolate

iStockphoto
Notes from Ruth Alegria: Mexican chocolate is composed of bitter chocolate, sugar, cinnamon (soft bark) and almonds. Well-known brands available in the United States are Ibarra and Abuelita.
 
In some places like Oaxaca the chocolate is sold as an artisanal product. This means you walk into a molino (mill) where they grind the cocoa beans together with your favorite ingredients in the ratio you specify. The mix emerges still hot from the grinding and is a super sensory shock if you have never tasted hot ground cocoa.
 
Ingredients
  • 4 cups water or milk
  • 240 grams of Mexican-style chocolate, crumbled (a meat mallet works well)
Instructions

Heat water or milk. Add crumbled chocolate and stir vigorously with a molinillo until the chocolate melts and the mixture becomes foamy. Remove from the heat and serve hot.

A molinillo is a wooden beater with a round grooved end beneath several loose rings.

Recipe courtesy of Ricardo Muñoz and translated by Ruth Alegria

Prep time: 
5 minutes
Cook time: 
5 minutes
Total time: 
10 minutes
Yield: 
Makes 4 servings

Top Recipes

In Ethiopia, fearing famine and farming teff

Chef Daniel Klein and camerawoman Mirra Fine of the weekly, online documentary series The Perennial Plate learned about farming teff in Ethiopia.