A Pati Jinich Recipe
Mexican Hot Chocolate
milk and/or water
Mexican style chocolate
such as Abuelita, Ibarra, Mayordomo
If you can’t find Mexican chocolate substitute for:
bittersweet chocolate of good quality
true cinnamon stick
of about 2 inches
or finely ground almonds
more or less to taste
In a saucepan add the milk or water with the Mexican chocolate or the substituting ingredients. Set over medium heat until the chocolate has completely dissolved and the liquid is simmering.
Remove the pan from heat, and if you so are inclined, beat with a whisk or molinillo, until the hot chocolate has a thick layer of foam on top. Serve while very hot.
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