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'ibarra' Hot Chocolate Lovers!

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“I love to make this mexican chocolate mixed with warmed milk then frothed with a molinillo for myself and my guests. We drink it for breakfast or after dinner and it is usually accompanied by a piece of Mexican sweet bread or cookies. Buen Provecho! :)”
READY IN:
25mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 cups milk
  • 4 ounces mexican chocolate (1 disk) or 4 ounces dark bitter chocolate (1 disk)
  • 1 vanilla bean, split lengthwise
  • whipped cream
  • ground cinnamon (to garnish)

Directions

  1. Warm the milk and chocolate in a saucepan.
  2. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk.
  3. Stir with a molinillo or whisk until the chocolate is melted and the mixture begins to boil.
  4. Remove from the heat and froth the chocolate with the molinillo or the whisk.
  5. Serve immediately in ample sized mugs.
  6. Topping With the Whipped Cream.
  7. A pinch of the ground cinnamon on the top of whipped cream.

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