ADVERTISING

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.

ADVERTISING
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
ADVERTISING

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.

The latest recipes

The latest recipes

Reels

New

Top categories

Dinner

2948 recipes

Pasta

435 recipes

Meatless meals

1548 recipes

Beef

258 recipes

Meals with meat

1652 recipes

Salads

375 recipes

Potato

465 recipes

Lunch

2963 recipes

Dessert

1660 recipes