Mexican Hot Chocolate Recipe
Ingredients
| Milk | 1 Quart | |
| 1 tablet (3 oz.) Mexican chocolate, broken into wedges | ||
Directions
To froth in a blender, warm milk in a 2-quart pan over medium heat until steamy; do not boil.
Mean-while, in a blender, finely chop chocolate.
Pour in half the hot milk and whirl until blended; add remaining milk and whirl until very foamy.
To froth with a molinillo, combine milk and chocolate over medium heat and cook until chocolate is melted.
Remove from heat and place knob end of molinillo in liquid.
Twirl slender end vigorously between your palms; continue whipping until chocolate is very frothy.
Mean-while, in a blender, finely chop chocolate.
Pour in half the hot milk and whirl until blended; add remaining milk and whirl until very foamy.
To froth with a molinillo, combine milk and chocolate over medium heat and cook until chocolate is melted.
Remove from heat and place knob end of molinillo in liquid.
Twirl slender end vigorously between your palms; continue whipping until chocolate is very frothy.
Chef
