Chocolate was first enjoyed as a drink, and Mexican hot chocolate is a delicious twist to what most of us know as hot chocolate.
For real authenticity, visit a Mexican market and purchase a molinillo, a wooden whisk-like device that creates a lovely froth when you rub the handle back and forth rapidly between your palms.
Mexican Hot Chocolate (Serves 4)
2 oz dark or unsweetened chocolate, grated
1/4 cup boiling water
2 cups warm milk
1 cup warm heavy cream
3 T sugar
1 t cinnamon
pinch of clove powder
pinch of salt
1 1/4 t vanilla
Melt the chocolate in a double boiler, or very slowly in a saucepan (medium low heat).
Add the boiling water and mix well. (Do not add cold water or your chocolate will set.)
Add the milk and cream, sugar, spices, and salt.
Whisk continuously, and allow the ingredients to come to a boil, then let simmer about 5 minutes (keep whisking).
Remove from heat and pour through a fine strainer (a cloth works well).
In a bowl, beat the egg and vanilla until frothy.
Add chocolate, a little at a time, beating constantly (an electric or rotary mixer is fine). Continue combining ingredients until thoroughly mixed and very frothy. Serve immediately.
Note: Because the egg will not be fully cooked, there is a danger that salmonella bacteria may be present. This recipe should not be served to small children or anyone with a compromised immune system.
If you liked Mexican Hot Chocolate, check out our other hot chocolate recipes.