Mexican Hot Chocolate

Name: Mexican Hot Chocolate
Yield: makes 2 servings
Ingredients: 1 disk (about 3 ounces) Mexican chocolate or 4 ounces semisweet chocolate; 2 cups milk; 1/2 teaspoon ground cinnamon, or to taste, optional (you won’t need it if you’re using Mexican chocolate); 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract, optional

December 14, 2011

Make sure you don’t skip the last part of this classic—the wonderful frothiness is one of the two things that make Mexican hot chocolate special (the cinnamon is the other). For a great dessert, serve this with Churros (page 655). The chocolate sold in Mexican stores for hot chocolate already contains cinnamon and sugar, so you can just melt it with some milk and beat until frothy. You can actually make it with water if you like, and it isn’t half bad.

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