An exceptionally simple, flavorful recipe that is hardly sweet. Mexican chocolate is actually not sweetened, but has a deep, rich chocolate flavor which makes it great for Mole sauces. In this hot chocolate beverage, one froths the liquid with the Molinillo and drinks the cappuccino-like concoction slowly.
- 6 ounces chocolate, Mexican
- 4 Cups milk
- In a heavy 2 to 3 quart saucepan, combine the chocolate and milk.
- Cook over low heat (103 of 108 degrees F), stirring constantly, until the chocolate has melted completely and the mixture is well blended and hot. Do not let the mixture come to a boil.
- With a molinillo (Mexican wooden beater) or a rotary beater, beat the chocolate vigorously until it is foamy.
- Pour it into individual cups and serve at once.
Add sugar and spice such as cinnamon to your taste.