Recipes in this Post
According to the Aztecs, the foam was the best part of the chocolate. Not having a Molinillo on hand does not mean you have to settle for “flat” chocolate. I discovered that an old fashioned egg beater does a great job.
If you get the Mexican chocolate discs, just put one disk for every pint of milk, and use the egg beater to make the foam. The Mexican chocolate already has the cinnamon in it, is rich, and quite delicious.
Recipe: Hot Chocolate
Summary: Make real, flavorful hot cocoa
- 2 tsp Hershey’s Cocoa
- 2 tsp Sugar
- 1 pinch Cayenne (optional)
- 1 1/2 cups whole milk
- Drop or two of pure vanilla
- Put enough cold milk into your cup of choice, and pour that milk into a non reactive pot. Add the sugar, cocoa and cayenne if you are using it. Place on medium heat.
- Take your egg beater and start beating the chocolate right away. Continue to beat it until the milk is hot – not boiling.
- Pour into the cup, and dust with cinnamon to taste.
You can also put red hots candies in, which will not completely melt while you’re drinking it, but you’ll have a nice treat at the end.
You can also put marshmallows if desired.
Cooking time: 5 minute(s)
Number of servings (yield): 2
Culinary tradition: Mexican
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.