Thursday, November 12, 2009

Mexican hot chocolate


  • 3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
  • 3 cups of milk
  • 2 tablespoons sugar or pilonsillo
  • Pinch salt
  • 1cups of heavy cream for serving
  • cardamon
  • 6 cinnamon sticks (preferably Mexican canela), for serving

(Pilonsillo also found in latin markets)

(you can find this in latin markets, makes the best hot chocolate)


Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.

Remove from the heat and froth the chocolate milk with a mini whisk or molinillo. Divide the hot chocolate among big mugs, top each with a Foam, and serve with the cinnamon sticks as stirrers.

For foam just add 1 cups of cream to a small sauce pot and infuse with cardamon , bring it to boil and move from fire, then foam with hand blender .

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