Hot Chocolate (Mexican)

An authentic recipe which is best for enjoying the finest Mexican chocolate.

1-1.3 oz disc Taza Chocolate Mexicano for every 6-8 oz cup
6 oz milk or cream
1 oz tequila, or vanilla

Garnish:
1 stick cinnamon
whipped cream
chocolate, shaved

To make a traditional taza de chocolate, start by grating one disc of Taza Chocolate Mexicano for every cup of hot chocolate you'll be making. Use a rasp, microplane, or cheese grater for this.

Chocolate Mexicano discs are flavored with spices like guajillo chili and biodynamic cinnamon, but if you're using an unflavored Mexican chocolate, now is the time to add any extra spices you might want: vanilla, almond, cinnamon, and chili are common additions.

Keep in mind that while it's not strictly necessary to grate the chocolate before melting it into your liquid, grated chocolate melts faster and is less prone to burning to the bottom of the pan.

Start by heating the milk in a high-walled saucepan until just under boiling temperature.

Take the saucepan off the heat and add in your grated chocolate. Mix well and continuously to prevent the chocolate from sticking to the bottom. Any liquid additions (rum, bourbon, tequila, vanilla) should be mixed in now.

Pour chocolate mixture into pitcher; whisk. Taza de chocolate is typically served frothy, with a thick head of foam on top. This is achieved by vigorously whisking the mixture using a molinillo (wooden Mexican whisk) or a standard whisk. Pour the liquid into an earthenware pitcher or narrow high-walled vessel (or leave it in your saucepan and risk a mess). Whip until airy and frothed up, about two minutes.

Pour your hot chocolate mixture into pre-warmed mugs.

Garnish with a cinnamon stick for stirring, and if you wish, grated chocolate on top, or everyone's favorite: whipped cream.

Serve immediately.