Chocolate Caliente Mexicano
Chile de Arbol, Canela, Vainilla
Sweet and spicy, warm and frothy, authentic Mexican Hot Chocolate couldn’t be more delightful or welcome on a chilly winter’s day.
Spicy hot chiles de arbol and aromatic cinnamon sticks are simmered in a pot of hot milk for about ten minutes, then removed. Luxurious dark chocolate granules along with vanilla extract are stirred into the spiced milk until the chocolate has completely melted. A molinillo (Mexican whisk) is placed into the pot and rotated between the palms in a twisting motion to create espuma (froth).
The molinillo is hand carved from solid wood and burnt to create artistic darker shades by artisans in Mexico.
The elite ancient peoples of Mexico would ceremoniously pour their chocolate drinks from one cup to another to create a froth in which the spirit of the drink was said to lie.
Ingredients for Two Mugs of Mexican Hot Chocolate:
2 1/4 c. milk (or soy milk)
2 chiles de arbol (break in half and shake out the seeds, toast in a dry pan)
3 cinnamon sticks
2/3 c. high-quality granulated dark chocolate (or more to taste)
1/2 t. vanilla
Molinillo Resource: HERNÁN
Chocolate and Hand-Painted Mugs Resource: Kakawa Chocolates, Santa Fe NM