Mexican Hot Chocolate

Recipe from Rick Bayless

Adapted by Molly O'Neill

Total Time
About 10 minutes
Rating
4(23)
Notes
Read community notes

Mexican chocolate is available at Mexican markets, some grocery stores and always online. Often you will find it under the brand name Ibarra, in a distinct yellow- and red-striped, hexagon-shaped box. Ibarra chocolate comes in both dark chocolate and in ''new'' flavorings — mixed with sugar cane, cinnamon and finely ground almonds. Get the former and follow the lead of our recipe’s source, Rick Bayless, the great American interpreter of Mexican cuisine. —Molly O'Neill

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Ingredients

Yield:Three to 4 servings
  • 2½cups milk
  • 13 3/10-ounce tablet Mexican chocolate, roughly chopped (see note)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

205 calories; 12 grams fat; 7 grams saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 6 grams protein; 68 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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Preparation

  1. Step 1

    In a medium saucepan over medium-low heat, simmer the milk and chocolate for a few minutes, stirring constantly to dissolve the chocolate.

  2. Step 2

    Either pour into a pitcher and beat well with a Mexican molinillo (chocolate beater), a whisk or an electric mixer, or pour into a blender, cover loosely and blend until thoroughly mixed. Either way, you should wind up with a nicely frothy drink. Serve immediately.

Tip
  • Mexican chocolate is available at Spanish markets and by mail order from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, N.M.87194; (505) 836-0168.

Ratings

4 out of 5
23 user ratings
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Credits

ADAPTED FROM "AUTHENTIC MEXICAN," BY RICK BAYLESS, WILLIAM MORROW, 1987.

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