As most of the US continues to experience the deep freeze of winter, my thoughts gravitate to how I might offer some warm comfort. A recipe for Mexican hot chocolate seems like just the thing - rich, chocolatey, frothy goodness - to warm you inside and out.

For me, hot chocolate has always been a favorite antidote to the harsh realities of winter - probably resulting from happy memories of coming in from the cold to a cup of my mom's homemade hot chocolate, topped with marshmallow fluff. Back then I had no idea there was any other kind of hot chocolate. If you have never enjoyed a cup of Mexican hot chocolate you are in for a treat! It's a far cry from the thin watery packaged hot chocolate most of us grew up drinking.

Did you know drinking cocoa originated in Mexico with the Aztecs? They shared the process for making it with Cortez, who then brought the unsweetened chocolate drink back to Spain. Eventually the Italians added sugar to the hot chocolate and it's popularity spread widely.

The key to Mexican hot chocolate is Mexican chocolate, a combination of chocolate, sugar, cinnamon, vanilla, and ground almonds, formed into disks. Two Mexican chocolate brands widely available in the US are Ibarra and Abuelita. Look for them in the Hispanic section of your supermarket or in your local Latin market, if you are lucky enough to have one nearby.

Another key to traditional Mexican hot chocolate is the tool designed to make it frothy - a round, notched, wooden whisk called a molinillo. Fortunately, it's possible to make a yummy cup of Mexican hot chocolate without this special device, by using a wire whisk, or whipping it in the blender.

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Mexican Hot Chocolate Recipe

3 cups milk
1 3 ounce tablet Mexican style chocolate, chopped
Whipped cream (optional)
Pinch of cinnamon (optional)

Place the chopped chocolate in your blender. In a small heavy saucepan, heat the milk to boiling. Remove from the heat and pour the hot milk into the blender. Blend until the chocolate is melted and mixture is frothy. Pour into cups, top with whipped cream and dust with a pinch of cinnamon, if desired, and enjoy.

Alternatively you can heat the milk as directed then add the chocolate to the pan, reduce heat to low, and whisk until the mixture is well blended and frothy.

Mexican Hot Chocolate Recipe Variations

*For a richer, creamier version use 2 1/2 cups milk and 1/2 cup cream.
*If you can't find Mexican chocolate substitute with 3 ounces semisweet chocolate and a generous pinch of cinnamon.

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Find the supplies you need to make this wonderful treat:
Traditional Molinillo (whisk) - Authentic Mexican kitchen items


Mexican Chocolate Ibarra - Authentic Mexican dessert ingredients