Stores that sell Mexican foods usually carry a special form of chocolate used to make this delicious chocolate drink. It comes in cakes or tablets and contains sugar and cinnamon. If you can’t get this special chocolate, sweetened cooking chocolate can be used instead.
In Mexico, hot chocolate is customarily served in a large earthenware jug. It is placed on the table, where the chocolate is whipped into a froth with a wooden beater called a molinillo. If you can’t find one in your neighborhood, a handheld eggbeater will work just as well.
INGREDIENTS:
2 3-oz. cakes or tablets of Mexican chocolate*
6 c. milk
METHOD:
1. Combine all ingredients in a saucepan and cook over low heat. Stir constantly until chocolate has melted and mixture is blended.
2. With a molinillo or eggbeater, beat chocolate to a froth just before serving.
Cooking time: 15 minutes
Serves 4
*If you can’t find Mexican chocolate, you can use 6 oz. of semisweet baking chocolate plus 1 1/2 tsp. cinnamon.
A steaming mug of Mexican hot chocolate is a tasty treat for any time of day.
