Mexican Hot Chocolate
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Martha Stewart Living, December/January 1999/2000
- Yield Serves 6 to 8
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Ingredients
- 1 quart milk
- 2 three-inch cinnamon sticks
- 10 ounces Ibarra, or other Mexican chocolate, finely chopped
- Whipped cream, for serving
- Pinch of ground cinnamon, for serving
Directions
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Place milk and cinnamon sticks in a heavy medium saucepan. Bring just to a boil, reduce heat, and add chocolate. Let the mixture stand until chocolate melts, about 3 minutes. Whisk until combined. Serve Mexican hot chocolate immediately, topped with a dollop of whipped cream and a pinch of ground cinnamon.
It looks delicious! However, we Mexicans don't drink chocolate with whipped cream. In some places we add a bit of water or more milk depending if we want a thick chocolate or not. Some people add a few drops of vanilla but it depends of your taste. Enjoy Mexican chocolate!