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Mexican Hot Chocolate

Rick Bayless shares the classic Mexican technique for perfect hot chocolate. The chocolate has a faint cinnamon flavor, and the resulting drink has the perfect blend of chocolate, spice, and warmth.

  • Yield: Makes about 3 cups

Source: Martha Stewart Living Television


  • 2 1/2 cups cups milk (or water)
  • 3.3 ounce tablet Mexican chocolate, roughly chopped


  1. In a medium-size saucepan, simmer the milk (or water) with the chocolate for a few minutes over medium-low heat, stirring constantly to dissolve the chocolate.

  2. Either pour into a pitcher, and beat well with a Mexican molinillo, whisk or electric mixer, or pour into a blender, cover loosely, and whiz until thoroughly mixed. Either way, you should wind up with a nicely frothed drink. Serve immediately.

Cook's Note

To mix the hot milk and chocolate the traditional way, use a large pitcher and a molinillo, a long-handled wooden beater. You can also use a blender for the same effect -- just make sure not to fill the blender more than halfway with hot liquid, because it will expand as it froths.

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