Mexican Hot Chocolate


Mexican chocolate has a distinctive cinnamon-scented flavor, which is emphasized in this delectable adult version of a favorite winter beverage. If you're unable to find Ibarra brand chocolate, use any good-quality milk chocolate.


2 cups milk
2 cinnamon sticks
3 whole cloves
2 tablespoons instant espresso powder
1 vanilla pod (slit or 1 teaspoon pure vanilla extract)
1 disk of Ibarra sweet chocolate (or 4 ounces milk chocolate, chopped)
  Whipped cream (as garnish, optional)


Combine the milk, cinnamon sticks, cloves, and espresso powder in a small pan. Scrape the seeds from the vanilla bean into the milk, and add the pod (or use 1 teaspoon of pure vanilla extract).

Bring the mixture to the start of a boil over low heat. Remove from the heat and strain the mixture into a clean pan through a fine mesh sieve. Discard the cloves and reserve the cinnamon sticks. Rinse and dry the vanilla pod, if used, to save for another recipe.

Add the chocolate, stirring to blend. If the mixture has cooled, it may be necessary to re-warm the milk so the chocolate melts.

Divide the hot chocolate between two heatproof glasses or mugs. Garnish each with a dollop of whipped cream, if you like, and add the cinnamon sticks for stirring.


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