Mexican Hot Chocolate
This drink relies on the texture of stone-ground chocolate, which contains enough sugar and cinnamon to form a grainier, more robust cup than standard cocoa powder. The goal is to reach a velvety, frothy consistency that coats the spoon.
Use the right tools for the foam.
The secret to the texture is aggressive aeration at the end of the heating process. If you do not have a wooden molinillo, a standard wire whisk works just as well.
- small saucepan
- molinillo or wire whisk
- heavy-bottomed mug
What goes in.
- 2 cupswhole milk
- 3 ozMexican chocolate, such as Ibarra or Abuelita
- 1cinnamon stick
- 1 pinchsea salt
Creating the foam
Once the chocolate has dissolved and the milk is steaming, place the whisk between your palms and rotate rapidly. This friction builds the essential layer of foam.
The method.
Heat the milk
Pour the milk into a saucepan over medium heat. Add the cinnamon stick and bring to a gentle simmer, just until you see small bubbles forming at the edges.
Dissolve the chocolate
Add the chocolate tablets to the milk. Lower the heat and stir constantly with your whisk until the chocolate has completely melted and the milk turns a deep, uniform brown.
Aerate
Remove the cinnamon stick. Use your whisk or molinillo to vigorously beat the liquid in a back-and-forth motion until a thick, light brown foam develops on top.
Serve
Pour into mugs immediately, ensuring each serving gets an equal portion of the froth.
Other turns to take.
Spiced
Add a quarter teaspoon of cayenne pepper or ancho chili powder for a subtle heat that lingers after the drink is finished.
Almond base
Replace the whole milk with unsweetened almond milk for a lighter, nuttier profile.
When it doesn't go to plan.
Do not let the milk reach a rolling boil, as this can scorch the sugars in the chocolate tablets.
If the chocolate is stubborn, break the tablets into smaller pieces before adding them to the pot.
Keep the heat low during the final whisking to prevent the milk from losing its temperature while you build the foam.
The ones that keep coming up.
Can I use cocoa powder instead of tablets?
The flavor and texture will be significantly thinner. Tablets include ground cacao, sugar, and cinnamon, which provide the thick, gritty body that defines this style.
Why use a molinillo?
The wooden tool allows for a specific type of friction that creates a more stable, longer-lasting foam than modern kitchen equipment.
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