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Chocolate caliente Recipe

Mexican · Beverage · 15 min total

A rich and creamy Mexican hot chocolate, traditionally made with chocolate tablets and a touch of cinnamon.

Ingredients

• 4 cups whole milk
• 4 ounces Mexican chocolate (such as Ibarra or Abuelita), chopped
• 2 tablespoons brown sugar (or to taste)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, heat the milk over medium heat until steaming, but not boiling.
2. Add the chopped chocolate, brown sugar, cinnamon, and salt. Whisk constantly until the chocolate is fully melted and the mixture is smooth.
3. Reduce heat to low and stir in the vanilla extract. Continue to whisk for another 2-3 minutes until the chocolate is hot and frothy.
4. Remove from heat and pour into mugs. Serve immediately with a cinnamon stick or marshmallows if desired.

Tips

• For a frothier texture, use a molinillo (wooden whisk) or an immersion blender to beat the chocolate while heating.
• Adjust sweetness to your preference by adding more or less brown sugar.
• Leftover chocolate caliente can be refrigerated and reheated gently on the stovetop.

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