MEXICAN HOT CHOCOLATE
My Nana (Grandmother) used to make Mexican hot chocolate for my cousins and I during Christmas time. The taste and smell really take me back to childhood. It’s a cherished memory. We have had our fair share of cold and rainy nights this year in California. These rainy nights are perfect for pajamas and Mexican hot chocolate. Find a cozy, quiet spot in your house and enjoy a silky smooth cup of chocolate. It’s easy to make, and I will show you how to fancy-it up.
2 cups of milk (whole/lowfat), 1 block of Abuelita/Ibarra chocolate, 1/2 cup of milk for frothing, hersheys milk chocolate for design.
Preparation of Mexican Hot Chocolate
On medium-high heat add milk in an aluminum pitcher or deep pot. Warm milk to almost boiling.
The chocolate is already scored for you. Cut into triangle pieces for easier melting.
Add chocolate into warm milk and use whisk or the traditional Molinillo to whip the chocolate milk for 5 minutes to thicken and make the chocolate smooth. While chocolate is melting place your extra milk into frother. Once chocolate looks slightly thick and smooth pour into cups.
Add frothed milk to hot chocolate. It should sit right on top leaving a little edge of chocolate on the perimeter.With hershey’s syrup you can make a zig zag pattern or circular pattern.
Using a toothpick run it perpendicular to the zig zag pattern. For the circular pattern take the toothpick from the outside of the circle and bring it to the center most part to create a flower design.
- This blog is dedicated to my Nana who passed away 2 years ago today.
- Milk is not a liquid you can walk away from when on the stovetop. When it hits it’s boiling point it rises and spills over very quickly.
- See foodie field trips tab at top of my blog to find where you can find a restaurant that does it right.
- Mexican hot chocolate is different because it is infused with cinnamon.