Chef Rick Bayless, Topolombampo & Frontera Grill,
Mexican Hot Chocolate
Adapted from Mexico One Plate at a Time, by Rick
Yield: 4 servings
2 ½ cups milk or water
1 cup (about 5 ounces) chopped Mexican chocolate (no
need to chop it too fine)
In a medium-small (2-quart) saucepan, combine the milk
or water and chocolate. Stir over medium heat until
the mixture is steaming hot and the chocolate more or
less dissolved (there will still be small pieces). Pour
into a Mexican chocolate pot (olla para chocolate) or
If using the Mexican pot, put a wooden molinillo in
the pot and begin whipping the chocolate by rolling
the handle quickly back and forth between your palms.
The movement is a little like rubbing your palms against
each other to warm them in cold weather-only here the
molinillo's wooden handle is between them. After about
2 minutes of vigorous beating, dip a spoon into the
mixture to make sure the chocolate has dissolved (they'll
always be a few bits of chocolate on the bottom) and
the mixture is very foamy.
If using a blender, loosely cover (or take out the lid's
removable center cap-this eliminates dangerous pressure
build-up when blending hot mixtures) and blend until
the mixture is homogeneous and foamy, about 30 seconds.
(Alternatively, use an immersion blender in a tall pitcher
and blend until foamy.) To serve, pour into cups, dividing
the foam equally, and they're ready.