Skip to main content
Epicurious
Bon Appétit

Mexican Hot Chocolate

3.8

(3)

If you don't have a molinillo, the traditional hot chocolate frother, use a blender instead.

Recipe information

  • Yield

    Serves 4

Ingredients

2 1/2 cups water
2 3.16-ounce disks Mexican chocolate (such as Ibarra), chopped (about 1 cup)
2 tablespoons whipping cream

Preparation

  1. Bring water and chocolate to simmer in medium saucepan, stirring until chocolate dissolves. Transfer to Mexican chocolate pot or blender. If using pot, whip mixture by vigorously rolling handle of molinillo between palms. If using blender, blend until frothy. Mix in cream. Divide among 4 mugs.

TagsHot ChocolateBeveragesHot DrinkMexicanLatin AmericanChocolateGluten FreeNonalcoholicNut FreeQuickEasy5 Ingredients or FewerBlenderFallWinterBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.