A classic [Latin American] favorite.
Chop the chocolate in a blender or grate by hand. Bring the milk to a boil in a small saucepan. Pour the hot milk over the chocolate. Using a whisk, hand mixer, or blender, whisk the milk vigorously until the chocolate melts and the milk is frothy. Sprinkle with cinnamon and serve immediately.
*Mexican chocolate is available in most Latino markets. If, however, you don't have access to such a specialized place, you can substitute bittersweet chocolate combined with a couple shakes of cinnamon. Feel free to add a touch of sugar to your liking, but know that you won't be drinking authentic Mexican hot chocolate if it's sweet.
|Home | Interview | Recipes | Biography | Cookbook|