Rick Bayless's 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
- 2 1/2 cups cups milk (or water)
- 3.3 ounce tablet Mexican chocolate, roughly chopped
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.
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.