4cupsof whole milkyou can use low-fat milk as well. I just happen to prefer the whole version for this recipe
1large cinnamon stick
1tablet of Mexican chocolateyou can find it in the Hispanic foods aisle in your supermarket or at a Mexican supermarket
You will also need:
1molinillothis is a traditional wooden tool to make the chocolate frothy and good. If you don't have one, you can use a whisk.
Instructions
Pour milk into a large pot, add the cinnamon stick and the tablet of Mexican chocolate.
Warm the milk over high heat, moving constantly with the molinillo until the tablets are completely dissolved. Don't take your eyes off the milk because it will boil quickly.
When the milk and chocolate start boiling, reduce the heat and let it simmer for 3-5 minutes. Let it cool down for 5 minutes.
Mix until the chocolate gets frothy, serve with your favorite pan dulce. Try conchas, orejas, roscas chinas, or churros, just to name a few.
Video
Nutrition
Nutrition Facts
Traditional Mexican Hot Chocolate
Amount per Serving
Calories
251
% Daily Value*
Fat
43
g
66
%
Saturated Fat
7
g
44
%
Cholesterol
24
mg
8
%
Sodium
105
mg
5
%
Potassium
322
mg
9
%
Carbohydrates
30
g
10
%
Fiber
1
g
4
%
Sugar
29
g
32
%
Protein
8
g
16
%
Vitamin A
395
IU
8
%
Calcium
284
mg
28
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Cold Beverages & Aguas Frescas
Cuisine: Mexican
Keyword: how to make hot cocoa, how to make mexican hot chocolate