Servings: 2 to 3
Mexican chocolate has a grainy texture because it is made with toasted ground cocoa beans, granulated sugar, and cinnamon. Depending on the brand and how intensely chocolaty you like your hot chocolate, you may want to adjust the amount of chocolate.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Finely chop or grate the chocolate. Toast the chile in a small (8-inch) skillet, over medium heat, turning once, until fragrant, about 2 minutes per side.
In a 1-quart saucepan, heat the milk or water over medium heat until it’s gently simmering. Add the chile and vanilla bean. Turn off the heat and steep for 10 to 15 minutes. Remove the chile and vanilla bean and bring the milk back up to a simmer over medium heat. Add the chopped chocolate. Stir until it’s dissolved and pour into a pitcher. Froth with a molinillo or whisk and serve immediately.
Hot chocolate made with water is lighter but shows off the pure flavor of the chocolate, while the one with milk has a richer and creamier mouth feel.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?