• 6 Ratings

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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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 Notes

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.

Reviews

6 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0