← Nouns Cooking · Mexican

Ingredients

• 1.2 l whole milk (or half milk, half water)
• 135 g Mexican chocolate (about 1½ tablets), roughly chopped
• 1 Cinnamon stick
• ½ tsp Vanilla extract (optional)

Method

1. Heat the milk with the cinnamon stick in a saucepan over medium heat for about 5 min, until steaming but not boiling.
2. Add the chocolate and stir for 3–4 min, until fully melted.
3. Remove the cinnamon stick and add the vanilla, if using. Whisk vigorously (or spin a wooden molinillo between your palms) for 1 minute, until a thick layer of foam forms. A blender does it in seconds.
4. Pour into mugs, foam and all, and serve straight away.

Tips

• Mexican chocolate tablets already contain sugar and cinnamon; taste before adding any more sweetness.
• Check the label if you need it gluten-free, as some brands add wheat.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Maricruz Avalos Rick Bayless