Mexican Hot Chocolate

 

Today’s recipe will forever remind me of my 10th-grade Spanish teacher, Mrs. Leon.  She was on all accounts a strict, old, and crotchety lady, the type of teacher that many of us would try our best to forget.  However, as much as I loathed being in her class I can never forget one unexpected episode of kindness, the day she decided to make us Mexican hot chocolate.

 

At the time I had never had Mexican hot chocolate before, and truth be told I wasn’t expecting there to be much of a difference between it and the little packages I had at home.  But folks, I was wrong, so wrong.

 

It was hands down the BEST damn hot chocolate I had ever tasted.  The type of revelation where you feel like your entire life up to that point had been nothing short of a fat lie.

 

Now if you’ve never had true Mexican hot chocolate, let me explain the three main differences that I feel make it different/superior to all other hot chocolates.

 

1. The Chocolate

 

Unlike the packages of hot chocolate we all get at the store, you need real solid blocks of chocolate, specifically table chocolate.  Now I don’t have a doctorate in Chocolatology (clearly a made-up term), so I can’t explain all of the science behind why this produces a better-tasting hot chocolate.  All I can say is that once you taste it, the proof is in the pudding, or in this case hot chocolate.

 

2. The Spices

 

Probably the main difference between Mexican hot chocolate and all the rest is the addition of spices, specifically cinnamon, chili, and vanilla.  Cinnamon and vanilla are no brainers, they just work great in any chocolaty dish. Chili pepper, on the other hand, is something that until recently, wasn’t normally associated with chocolate, at least outside of Mexico.  But it is without a doubt the best-kept secret for making chocolate taste better.  The goal is to add just enough to enhance and bring out the flavors of the chocolate, without actually tasting the chili.  And trust me I have provided the right amount for you folks in this recipe, so don’t be scared about it.

 

3. The Froth

 

The last difference Mexican hot chocolate has to do with its preparation.  It’s meant to be frothy, which is achieved by agitating the hot chocolate before enjoying it.  This is traditionally achieved with a wooden whisk known as a molinillo, which is unbelievably beautiful, almost too beautiful to use.  Luckily any normal household whisk will accomplish the same results, so don’t fret if you don’t have a molinillo lying around in your cupboard.  Either way, this is a step that should never be skipped, as it produces a hot chocolate that is both airy and creamier.

 

 

 

Mexican Hot Chocolate Recipe

 

Prep time: 1 minute

 

Cook time: 5 to 10 minutes

 

Servings: a little over 4 cups

 

Ingredients

 

4 Cups of milk

1 3.1 oz tablet of chocolate, such as Abuelita or Ibarra brand

1 Tablespoon of granulated sugar

½ Teaspoon of ground cinnamon

¼ Teaspoon of chili powder

¼ Teaspoon of vanilla extract

 

Instructions

 

1. Add everything to a pot: Get out a medium-sized pot and add to it the milk, sugar, cinnamon, chili powder, and vanilla extract.  Then break up the tablet of chocolate and toss it in too. Finally, place this over medium heat and stir with a whisk until the chocolate has dissolved and the liquid just begins to let off some steam.  DON’T let it come to a boil.

 

2. Froth it up:  Start by placing the handle of the whisk, or molinillo, between the palm of your hands.  Then place the head of the whisk into the hot chocolate, and rub your palms together so that the whisk rotates.  Do this for about 2 to 3 minutes, or until a good amount of small bubbles have formed on the top layer of the hot chocolate.

 

3. Pour into cups & enjoy

 

 

 

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