Recipe courtesy of Mary Sue Milliken and Susan Feniger

Mexican Hot Chocolate

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min



  1. Place the chocolate chunks in a blender and pulse several times until broken into small pieces. Or grate by hand. Meanwhile, bring the milk to boil in a small pot. Pour the hot milk over the chocolate, cover (with the vent open) and blend until thoroughly combined and frothy. Or whisk with a whip for 3 minutes. Serve immediately.