It's sweet. It's spicy. It's going to change your hot chocolate game.
Here's the thing about hot chocolate. Unless you're a true fan, chances you'll choose a mug of hot cocoa over your go-to cup of coffee are pretty slim. Get ready for a hot chocolate game changer that’s going to launch you to winter hostess hero category.
Introducing Authentic Mexican Hot Chocolate.
This perfect balance of sweet, spicy, chocolatey goodness will rock your world and turn you to a hot coco lover.
You’re likely going to skim this recipe in 5 seconds and then decide it’s too much work. I would too. Stop. Come back. The actual making of the cocoa takes 3 minutes flat. Embrace the prep work my friends. Dive in, take a trip to your local ethnic store, or challenge your usual Whole Foods run by scooping the ethnic aisle and exploring a whole new world. If you’re strapped for time, place an Amazon order.
Allow me to introduce some of the not-so-common star ingredients and the tool that makes Mexican Hot Chocolate what it is.
Meet the Molinillo. The real star of the show. This traditional Mexican wooden whisk is your secret weapon. You can pick one up on Amazon for $15. When you are ready to mix your cocoa, simply place between palms and twist . The result is the creamiest, frothiest hot chocolate ever.
Up Next: An Introduction to the Not-So-Common Star Ingredients
Mexican Chocolate: Ibarra. You may get lucky and find this chocolate already ground. If you cannot find Ibarra, any Mexican Chocolate will do.
Ceylon Cinnamon. This is a milder form of the Cassia Cinnamon that you find in your local supermarket. It’s comes from a small tree in Sri Lanka. Ceylon has lighter brighter tones than it’s Cassia cousin who boasts strong, hot tones. Check your local ethnic store. Penzey’s is also a source. For a truly authentic experience purchase the sticks and grind yourself.
Okay. Grab your blender and turn on you oven. Here we go!
Quantities you will need:
4 Pasilla Chiles
1 - 19 oz package Ibarra Chocolate
1/8 teaspoon Ceylon Cinnamon
Pinch Kosher Salt
10 ounces Whole Milk
Advance Prep - Roasting and Grinding
- Roast Pasilla peppers - place peppers cut side down on a lined baking sheet. Place in a 450 degree oven for 25 minutes or until skins are wrinkled and peppers are charred.
- Let cool.
- When peppers are cool, grind in blender to powder consistency. Sift out any large pieces. Set aside.
- If you did not buy chocolate in powder form, grind chocolate in a blender to powder consistency. Set aside.
- If you did not buy cinnamon in powder form, grind ceylon cinnamon in blender to powder consistency. Set aside.
Advance Prep - Make Pasilla Pepper and Cinnamon Sprinkle Topping
In a small mixing bowl, mix together ground peppers and equal part ground chocolate. Mix in ground cinnamon and salt. Store in air tight container until ready to use.
It's time to make your Mexican Hot Chocolate!
- Scald milk and just before it reaches a boil remove from heat.
- Pour 2 heaping tablespoons ground chocolate into milk.
- Whisk vigorously with that bad boy, the Molinillo, until fully mixed and frothy.
- Pour into mug.
- Top with whipped topping. Store bought is completely fine. You’ve done enough work.
- Sprinkle topping for the finishing touch.
- If you were an over achiever and purchased the sticks of cinnamon, break off a piece for garnish.
- Prepare to have your world rocked.
- Take a sip.
- Tell your friends.