Lorem ipsum dolor sit amet, eu eos veniam albucius, ius dolor virtute et. Ius recusabo delicatissimi ex. Mea cu utamur.



So warm up with some of this yummy deliciousness!!

Mexican hot chocolate is so simple to make…it should be a crime to drink the packet stuff instead of this! What you’ll find below is more of a direction on what to do with those ‘odd, dark shapes of compressed chocolate’.  

What you’ll need for you and a friend:

-1 ‘disc’, or ‘square’  of Mexican chocolate*


-2 cups of Milk

-pinch of cinnamon 

-pinch of ancho chili powder (optional)

Gently heat the milk in the pan over a low temperature (the secret here is to take your time).  Slowly grate 1 disc/square into the milk as it heats.  Gently roll the molinillo between your palms until the chocolate is melted and a froth forms.  Pour into cups and enjoy!

*If you can’t pop down to Oaxaca for a chocolate fix… (Said ‘tongue-in-cheek’) most large supermarkets carry Ibarra or Nestle brands in the compressed disc form (sweetened ‘table’ chocolate).  Look in the ethnic section.   If you luck out and find other brands/shapes and sizes-give them a try and let me know how you get on!  The balls and cylindrical shapes are fun.

**The molinillo [moh-lee-NEE-yoh] is the Mexican chocolate “whisk” or “stirrer”. It’s made of “turned” wood and it is used to froth warm drinks such as hot chocolate.  Though not as much fun, a wire whisk works very well also!

Optional…peppermint schnapps is yummy as an adult version…especially on one of those, Oh Baby it’s cold outside,  kind of nights!

Also tastes great when made with unsweetened coconut milk (no carbs!!).  

You don't have permission to register