Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chocolate Mexicana

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  • Level: Easy
  • Yield: 8 servings
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3 squares sweetened Mexican chocolate grated

8 cups milk


  1. Put the milk and chocolate into an earthenware pot and cook over a low heat until the chocolate has melted. Stir constantly so that it does not stick to the pan.
  2. When the chocolate comes to a boil, lower the heat and beat vigorously with a molinillo until a thick foam rises to the top.
  3. Serve hot in earthenware mugs.