Mexican Hot Chocolate

A rich and traditional Mexican cocoa recipe known for its distinct frothy texture and spiced flavor profile. This warming beverage combines milk with Mexican chocolate and cinnamon, thickened with eggs to create a velvety, custard-like consistency. It is traditionally whipped with a wooden molinillo to achieve its signature foam.

Ingredients

• 6 ML Milk
• 3 OZ Mexican Chocolate
• 1 TSP Powdered Cinnamon
• 3 WHOLE Eggs

How to Make It

1. Heat the milk in the top of a deep double boiler for five minutes.
2. Remove the milk from the heat.
3. Mix the Mexican chocolate with the powdered cinnamon.
4. Add the chocolate mixture to the milk a little at a time, beating vigorously with a molinillo or egg beater after each addition until thoroughly blended.
5. Return the pot to the heat and bring the mixture to a boiling point.
6. Place the pot back over the bottom of the double boiler to maintain heat without scorching.
7. Add the eggs, whipping constantly until they are thoroughly blended and the mixture is frothing.
8. Serve immediately while hot and frothy.

Glassware

Coffee Mug

Hot Drink Cocoa Mexican Spicy Winter Dessert Frothy