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Mexican hot chocolate is a classy, comfortable addition to the world of chocolate drinks. It is frothy, sweet, and has a hint of aromatic spice. Traditional Mexican hot chocolate is a hot beverage made with milk and Mexican chocolate. In more recent recipes, warm baking spices like cinnamon and nutmeg are also called for, as well as a dash of spiciness from dried chilli powder. This festive beverage is consumed both formally at holiday celebrations and informally for breakfast or a late-night treat. You can eat Mexican hot chocolate by itself or with bread rolls for dipping.
While both types of hot chocolate slowly melt chocolate into heated milk, the basic substance is what distinguishes European-style hot chocolate from Mexican hot chocolate. Dark chocolate, bittersweet chocolate, or unsweetened cocoa powder are used to make hot chocolate the European way. Mexican hot chocolate is made with table chocolate, also known as chocolate de mesa, which has cacao, sugar, and cinnamon.
Here’s how you can make Mexican-style hot chocolate.
Ingredients:
• 500ml whole milk
• 2 cinnamon sticks, plus extra to serve
• 2 tbsp dark cocoa powder
• ½ tsp vanilla extract
• ¼ tsp chilli powder
• 2 tbsp brown sugar
Method:
• Pour the milk into a medium saucepan along with the cinnamon sticks, and cook for about five minutes, stirring regularly (do not allow the milk to boil).
• Add the sugar, cocoa, vanilla, chilli powder, and cinnamon sticks after removing and discarding the cinnamon sticks. It will only take a few minutes to whisk the liquid until it is smooth and foamy after being removed from the heat. Add fresh cinnamon sticks as a garnish and divide between two mugs.
Notes:
• Continuous whisking is the key to a frothy top. Although a molinillo, a wooden whisk, is traditionally used in Mexico, an electric whisk will produce the same texture.
• Using dark cocoa powder makes the flavour richer.
