Mexican Hot Chocolate
Mexican hot chocolate is not one cup: champurrado, chocolate de agua, chocolate con leche, cinnamon, chile, masa, piloncillo, and the foam raised by a molinillo.
Featured mexican hot chocolate
- Champurrado - Drink desk - Mexico City - Chocolate, masa, piloncillo, and cinnamon whisked thick enough for a morning bowl.
- Chocolate de agua - Drink desk - Oaxaca - Chocolate beaten into hot water so cacao stays direct and fragrant.
- Chocolate con leche - Drink desk - Puebla - Milk-based chocolate with cinnamon and enough foam to matter.
- Chile cinnamon chocolate - Drink desk - Veracruz - A gentle chile heat behind cinnamon and dark chocolate.
- Piloncillo cocoa cup - Drink desk - Jalisco - Raw sugar depth, cocoa, milk, and a pinch of salt.
- Oaxacan tablet chocolate - Drink desk - Oaxaca - Tablet chocolate melted into hot liquid and whisked until aromatic.
- Vanilla canela chocolate - Drink desk - Yucatan - Vanilla, cinnamon, milk, and chocolate kept warm for a late table.
- Iced Mexican chocolate - Drink desk - Baja - Spiced chocolate chilled over ice without losing cinnamon warmth.