Mexican Hot Chocolate Recipes

Mexican Hot Chocolate Recipes

In central and southern Mexico, people commonly drink chocolate twice a day year-round. Having a layer of foam on hot chocolate is as important today in Mexico as it was in ancient times. Mexicans believe the spirit of the drink is in the foam. The chocolate is whipped to a froth with a carved wooden utensil called a Molinillo and served in mugs.

Molinillo [moh-lee-NEE-oh] is the Mexican chocolate "whisk" or "stirrer." It is made of "turned" wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado.

Mexican Hot Chocolate I

6 cups milk
1/2 cup granulated sugar
3 ounces unsweetened Mexican Chocolate, coarsely chopped
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 eggs
2 teaspoons pure vanilla extract
Stick cinnamon (for optional garnish)

In a large saucepan, combine milk, sugar, chocolate, ground cinnamon, and salt. Heat, stirring constantly, until the chocolate has melted and the milk is very hot. (Do not let the milk come to a boil.)

Beat 2 eggs in a mixing bowl. Stir in one cup of the hot mixture into the eggs, then return this mixture to the saucepan. Cook 2 to 3 minutes more over low heat, still stirring.

Remove from heat. Add vanilla. Beat with a Molinillo or a rotary beater until it is very frothy. Pour into mugs, garnish with cinnamon sticks, and serve. Makes about 6 (8-ounce) servings.

Mexican Hot Chocolate IIThis recipe and photo are courtesy of Cynthia Detterick-Pineda of Andrews, TX.

4 (1-ounce) squares of Mexican Chocolate
2 tablespoons honey
1/4 cup hot water
Small pinch of salt
1 teaspoon instant coffee
2 cups of milk
1 egg (optional)
¼ teaspoon pure vanilla extract
1 dried red chile peppers
Ground cinnamon for sprinkling

In a medium-sized saucepan over medium-low heat, add the Mexican chocolate, honey, hot water, salt, coffee, and chile pepper.  Heat, stirring constantly, until the mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for approximately an additional 1 minute. Carefully stir in the milk and let sit over low heat until the chocolate is too warm to touch (you can see the steam rising from it).

In a medium-size bowl, beat the egg until it is frothy, you can use an electric mixer, a Molinillo, or a fork for this. You just need to make it as frothy as possible. Add the vanilla extract and beat in well. 

Pour the hot chocolate mixture over the frothed egg and beat it vigorously for about 15 seconds.  You want to beat it until you have about 1/2- to 1-inch of foam on top.

Pour into cups or mugs to serve.  Sprinkle some ground cinnamon over the hot chocolate once it is in the mug.
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