Mexican Hot Chocolate I Recipe

  • 2 cups water
  • 3 ounces Mexican chocolate (available at Hispanic markets), broken into small pieces
  1. In a small heavy saucepan, bring water to a boil, stir in chocolate, and cook the mixture over low heat, stirring, for 3 minutes, or until the chocolate is melted. Pour the mixture into an earthenware pitcher and whip it to a froth with a wooden molinillo (Mexican beater, available at Hispanic markets). Or blend the mixture in a blender for 2 to 3 seconds, or until it is frothy.
  2. (If desired, 2 cups scalded milk can be substituuted for the water.)