How to Make Mexican Hot Chocolate

Mexican hot chocolate, heavily spiced with cinnamon, is a much more complex and delicious version of the stuff we're used to. You can buy chocolate tablets (usually Ibarra or Nestle Abuelita brands) or make your own blend from scratch.

Things You'll Need

• 6 cups whole milk
• 1 stick Mexican (Ceylon) cinnamon
• 1 vanilla bean, split lengthwise
• 8 oz. bittersweet chocolate, roughly chopped
• 2 tbsps. sugar, or more, to taste
• 1 cup whipped cream
• Measuring cups and spoons
• Cups or mugs
• Slotted spoon
• Saucepan
• Whisk
• Ingredients

Instructions

Serves 6

1. Combine the milk and cinnamon stick in a saucepan over medium heat. Scrape the vanilla seeds into the milk and then add the bean. Cook until foam appears at the edges at the pan.

2. Reduce the heat, add the chocolate and sugar and gently simmer, whisking to incorporate the melting chocolate.

3. Remove the pan from the heat and use a slotted spoon to remove the vanilla beans and cinnamon stick.

4. Pour the hot chocolate into 6 cups and top each with a dollop of whipped cream.

Tips & Warnings

• If you have a molinillo (a wooden Mexican chocolate whisk), use it to work the hot chocolate into a froth before serving.

• Add a little chile powder to the mixture for a spicy kick.