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Recipe courtesy of Chuck Hughes

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Total:: 10 min
Prep:: 5 min
Cook:: 5 min

Yield:: 2 servings

Level:: Easy

Ingredients

2 cups/500 ml whole milk
1/4 cup/60 ml good-quality unsweetened cocoa powder
2 tablespoons/30 ml powdered sugar
1 cinnamon stick
A pinch of salt
1/2 cup/125 ml chopped semisweet chocolate

Directions

In a medium saucepan, heat the milk with the cocoa powder, powdered sugar, cinnamon stick and salt, whisking constantly until it comes to a full boil.

Remove from the heat and add the chocolate, whisking gently until it's completely melted. Remove the cinnamon stick. If desired, blend the mixture with an immersion blender until smooth and frothy. Serve warm.

Cook's Note

If you find Mexican chocolate that is already sweetened and flavored with cinnamon, like Ibarra or La Fronterra, omit the sugar and cinnamon stick in this recipe. You can also replace the whole milk with almond or soy milk.

My Private Notes

Name: Oaxacan Hot Chocolate
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 servings
Cuisine: mexican
Ingredients: 2 cups/500 ml whole milk; 1/4 cup/60 ml good-quality unsweetened cocoa powder; 2 tablespoons/30 ml powdered sugar; 1 cinnamon stick; A pinch of salt; 1/2 cup/125 ml chopped semisweet chocolate