Total Time10 minutes

Rating4(446)CommentsRead comments

Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.

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Yield:4 cups

• 4cups whole milk
• 2(4-inch) cinnamon sticks (preferably Ceylon)
• ¼cup granulated sugar
• 1teaspoon vanilla extract
• 8ounces dark chocolate (preferably 70 percent)

Ingredient Substitution Guide

Nutritional analysis per serving (8 servings)

271 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 6 grams protein; 58 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Step 1

In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes. 1.

Step 2

While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated. 1.

Step 3

Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it’s frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.

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If there is an Hispanic grocery in your town, you should be able to find what is sometimes known as "Mexican cinnamon." It is a warmer, softer spice than the hard sticks you find in regular grocery stores. It’s more fragile, often flaky, but worth getting (also tends to be very inexpensive). Try bringing coffee, water, brown sugar, and Mex cinnamon to a simmer in a pan, then filtering. Delicious!

Ceylon cinnamon (recommended in this recipe) IS Mexican (or as called in Mexico “canela”). c. verum (Ceylon) is not the same as the typical supermarket c. aromaticum, which is actually a cassia. Ceylon “true” cinnamon comes from Sri Lanka & is also preferred in European recipes, as well. Ceylon used to be used in USA, changed around approx 40’s era, and is finally making a comeback as cooks become more aware of differences. There are 4 cassias & have a harsher flavor.

The Mexican hot chocolate I’ve enjoyed also had a bit of chili in it. Ancho or guajillo chilis work well.

Growing up, my Nona put a pinch of instant espresso coffee in our hot chocolate.

try adding the zest of an orange, freshly grated or one nice strip, to steep with the milk and other ingredients.

does anyone know how to use cocoa powder in recipes that call for chocolate?

You can find a substitution chart online. You will need to add a little oil of some kind to make up for the fat in chocolate for some recipes. I would choose the oil based on the flavor profile of the dish.

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