Recipe: Mexican Hot Chocolate

Readers requested a great hot chocolate recipe to serve this holiday. Here's one my mother used to make every Christmas morning.

Mexican Hot Chocolate
serves 4

1 quart milk (whole milk if you're feeling decadent, lowfat if you're holding back)
2 tablets Ibarra Mexican chocolate* (3.3 oz each), broken into small pieces

Heat milk until just about to boil, do not allow to boil over.

Place half of the chocolate in a blender. Pour half of the milk over the chocolate, hold cover down with dishtowel and blend on low speed until well-combined.

Repeat with remaining milk and chocolate.

Serve immediately.

* Ibarra is available online through Mex Grocer and Gourmet Sleuth as well as many local Mexican and Spanish grocers. For those in NYC, it has also been spied at Fairway and Whole Foods.

Comments (3)

PErsonally there is one that is called Abuelita!! its an old lady on the product!!

THAT ONE IS THE BEST!! a little more pricy than the Ibarra but it is way better :D

Abuelita does not contain real chocolate, just chocolate liqueur, we like Ibarra's much better, which has ground cocoa nibs. Check the ingredients. ;o) You can add more spice to really up the ante. Cardamom, cloves, cinnamon and nutmeg.

First off, the above comment is false; Abuelita uses only real chocolate.
Regarding the making of Mexican hot chocolate, I like to also add either vanilla or almond extract for an extra touch of fragrance that doesn't overwhelm the nature of the drink.