My favorite Mexican chocolate drink (hot or cold) from Food52 by Pati Jinich

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Notes about this recipe

  • Eat Your Books

    Can substitute water for milk, dark chocolate for Mexican chocolate, and finely ground almonds for almond meal.

  • Bloominanglophile on November 17, 2018

    This is the best Mexican Hot Chocolate I have had to date. I used Ibarra brand Mexican chocolate and milk. I don't have a molinillo, so just did my best with a whisk. My husband thought it a bit rich, and didn't finish his portion. I think you could get away with increasing the liquid by 2 ounces and serving 3 people (each having a 6 oz. portion), and this might be more reasonable. Will try it this way next time. Oh, and you MUST chop up the Mexican chocolate very fine--if you don't, your liquid will probably boil away before the chocolate dissolves!

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