Chocolate Caliente Mexicano
When it starts getting cold, there is no better drink than traditional Mexican hot chocolate frothed by hand with a wooden Molonillo.
The best chocolate comes from the state of Oaxaca and is sold in bars called tablillas (tablets) that are sweetened with sugar and spiced with cinnamon with a slightly grainy texture.
To begin, you’ll need to start with, you guessed it, CHOCOLATE.
you’ll need to start with,you guessed it,
The easiest brand to find is ”Abuelita” by Nestlé. If you’re feeling extremely traditional, it’s worth it to invest in a Molinillo (mo-lee-nee-yo) to froth your hot chocolate. Otherwise, a wire whisk will work just fine.
2 bars of Mexican drinking chocolate
4 1/4 cups of milk or water (trust us, milk is the better option)
4 cinnamon sticks for garnish
Pour your milk or water into a tall narrow pot over very low heat.
Add 2 bars of chocolate
As the chocolate starts to dissolve, gently move it with the molinillo until it fully dissolves for approx. 20 minutes
Once all of the chocolate has fully dissolved, vigorously froth the drink with the molinillo for 10 minutes to develop a frothy creamy texture.
Serve in a warmed mug with cinnamon, and enjoy!
We hope you have enjoyed learning how to craft your very own Chocolate Caliente Mexicano! The only thing that pairs better with this delicious winter treat than churros is the ability to serve it in Spanish! Be sure to check out our group and private Spanish classes for more Spanish language and culture.