Recipe: Mexican hot chocolate
Mexican hot chocolate
Total time: 15 minutes
Servings: 4 to 6
Note: Mexican chocolate can be found in the Latin section of most grocery stores.
6 cups milk
2 tablets Mexican chocolate (Abuelita, Morelia or Carlos V), broken into pieces
In a medium saucepan, heat the milk over medium-high heat until it comes to a good simmer. When it begins to bubble, stir in the chocolate. Cook, stirring occasionally, until the chocolate melts, about 5 minutes, then continue to simmer gently a few minutes until the chocolate and milk are fully combined. Remove from heat and whisk the chocolate with a molinillo or wire whisk until frothy before serving.
Each of 6 servings: 282 calories; 9 grams protein; 34 grams carbohydrates; 0 fiber; 13 grams fat; 5 grams saturated fat; 24 mg cholesterol; 33 grams sugar; 105 mg sodium.
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.