Mexican Hot Chocolate

Hot chocolate is not one of my regular drinks. I only crave it a few times a year, but when I do, a hot chocolate from a package wouldn't work for me. It has to be a real deal with real chocolate, with froth, cream/milk and flavourings. This recipe is one of the best hot chocolates I've ever tried. It's smooth, it's creamy, it's frothy and aromatic. A perfect treat for a weekday night.


recipe adapted from The Chocolate Deck: 50 Luscious Indulgences by Lori Longbotham

for 2 portions

  • Brown sugar - 1/8 cup
  • Ground almonds - 1 1/2 tablespoons
  • Cocoa powder - 1/8 cup
  • Salt - a pinch
  • Milk - 1 1/2 cup
  • Bittersweet or semisweet chocolate, chopped - 14 g
  • Vanilla extract - 1/2 teaspoon
  • Cinnamon stick - 1

- In a bowl mix ground almonds, sugar, salt and cocoa powder.
- In a small pot warm the milk with a cinnamon stick and chocolate. Stir occasionally until the chocolate melts.
- Add 1/2 cup of warm milk into the dry ingredients and mix well to get rid off any lumps.
- Pour the almond-milk mixture into the pot to the milk and bring it to boil.
- Add the vanilla, remove the pot from the heat, cover with a lid and let it steep for 3 minutes.
- Pour the hot chocolate through a fine sieve to remove cinnamon stick and ground almond.
- Whip the hot chocolate in a blender or using a hand mixer until it's frothy.

Print Friendly and PDF
Posted on November 13, 2008 and filed under Recipe.