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Mexican Hot Chocolate

Frothy, cinnamon-scented Mexican hot chocolate is delicious for breakfast (with or without churros for dunking) or on chilly evenings before bedtime. If you’d like to skip the milk, go ahead and substitute the same volume of water.

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Learn how to prepare and cook rhubarb perfectly every time!

The recipe can be found in this article

Learn how to prepare and cook rhubarb perfectly every time!

Ingredients

number of servings
1
  • 2 Cup water Added to
  • 2 Cup whole milk Added to
  • 6 ounce mexican chocolate, coarsely chopped Added to
  • 6 cinnamon sticks Added to
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Directions

25 min.
1. Step

Combine the water, milk, chocolate, and 2 of the optional cinnamon sticks in a medium, heavy-bottomed saucepan. Bring to a boil over medium-low heat. Use a wooden spoon to stir, making sure the chocolate is thoroughly dissolved.

2. Step

Remove the saucepan from the heat and discard the cinnamon sticks, if using. With an immersion blender, blend the chocolate for minutes, until it’s pale and very foamy. Ladle into warmed mugs. Optional garnish: Drop a cinnamon stick into each mug.

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