📝 About This Recipe
Experience the soul-warming depth of a traditional Mexican treat that dates back to ancient Mesoamerican roots. Unlike its creamy European cousins, this version is defined by the rustic texture of stone-ground cacao, the lingering heat of dried chiles, and the aromatic warmth of true Ceylon cinnamon. It is a frothy, complex beverage that perfectly balances bittersweet chocolate with a sophisticated spice profile.
🥗 Ingredients
The Chocolate Base
- 2 discs Mexican Chocolate Discs (such as Ibarra or Abuelita, roughly chopped)
- 2 ounces Dark Chocolate (70% cacao, for added richness)
- 4 cups Whole Milk (may substitute with oat milk for a creamy dairy-free version)
Aromatics and Spices
- 2 sticks Ceylon Cinnamon Sticks (also known as Canela)
- 1 whole Star Anise (adds a subtle licorice note)
- 1 teaspoon Vanilla Bean Paste (or one whole vanilla bean, split)
- 1/4 teaspoon Ancho Chile Powder (for a mild, smoky heat)
- 1 pinch Cayenne Pepper (optional, for extra kick)
- 1 pinch Kosher Salt (to brighten the chocolate flavors)
- 1 tablespoon Piloncillo or Brown Sugar (only if extra sweetness is desired)
For Garnish
- 1/2 cup Whipped Cream (heavy cream whipped with a touch of sugar)
- 1 pinch Ground Cinnamon (for dusting)
- 1 teaspoon Chocolate Shavings (dark chocolate)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or a traditional clay 'olla', combine the 4 cups of whole milk and the cinnamon sticks over medium heat.
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2
Add the star anise and the vanilla bean paste to the milk, stirring gently to incorporate.
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3
Slowly bring the milk to a gentle simmer. Do not let it reach a rolling boil, as this can scald the milk and change the flavor profile.
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4
Once simmering, reduce the heat to low and let the spices steep in the warm milk for about 5 minutes until the milk is fragrant.
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5
Add the chopped Mexican chocolate discs and the 70% dark chocolate pieces into the infused milk.
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6
Whisk continuously with a wooden spoon or whisk until the chocolate is completely melted and no large chunks remain.
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7
Whisk in the ancho chile powder, cayenne pepper, and a pinch of kosher salt.
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8
Taste the mixture. If you prefer a sweeter drink, add the piloncillo or brown sugar at this stage and stir until dissolved.
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9
Remove the cinnamon sticks and the star anise from the pot using a slotted spoon.
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10
Now for the 'espuma' (foam): Insert a molinillo or a large wire whisk into the pot. Hold the handle between your palms and twist rapidly back and forth.
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11
Continue frothing for 2-3 minutes until a thick, luxurious layer of foam develops on the surface of the chocolate.
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12
Immediately pour the hot chocolate into warmed mugs, ensuring each cup gets a generous portion of the foam.
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13
Top with a dollop of fresh whipped cream if desired, and finish with a light dusting of ground cinnamon and chocolate shavings.
💡 Chef's Tips
For the most authentic texture, seek out stone-ground chocolate which retains a pleasant graininess. If you don't have a molinillo, a handheld milk frother or a blender (used carefully) can create the signature foam. Never boil the chocolate; high heat can cause the cocoa solids to separate and become bitter. Adjust the chile heat to your preference—start small, as the spice intensifies as the drink sits. Use 'Canela' (Ceylon cinnamon) rather than Cassia cinnamon for a softer, more floral aroma.
🍽️ Serving Suggestions
Serve alongside warm, sugary Churros for the ultimate dipping experience. Pair with a slice of Pan de Muerto or a buttery Concha (Mexican sweet bread). For an adult twist, add a 1-ounce pour of aged Tequila or Mezcal to each mug. Enjoy with a side of salty Cotija cheese to contrast the sweetness of the chocolate. Serve in handcrafted clay mugs (jarritos) to retain heat and add rustic charm.