I feel a wee bit cheeky, as this isn’t really a recipe, rather just a way for me to talk about the deliciousness that is Mexican hot chocolate.
Sweeter and more fragrant than the regular stuff, with hints of cinnamon and spices, it’s one of my favourite things to drink (and spike – rum and whiskey both work well) at this time of year. It comes as a hard chocolate disk that slowly dissolves in milk. The result is a foamy, warm delicious drink.
We get ours from Picado, Lilly’s wonderful Mexican grocer, which is just over the Rathmines bridge, en route to Camden St (though you can order online too). Lilly has some great tips for how to make this, including how to use a molinillo, a traditional Mexican wooden whisk.
Let me know if you give it a try!
- 1 bar of Ibarra Mexican chocolate (available from picadomexican.com)
- 1 litre milk
- 20ml of rum or whiskey
- Sprinkle of chilli flakes
- Sprinkle of cinnamon
- Place the milk and chocolate in a large, heavy bottomed pan over a medium heat.
- Using a wooden spoon (or even a whisk), gently stir the milk, turning the tablet to help it dissolve.
- Keep stirring the milk until the tablet has dissolved completely.
- Use a whisk to gently foam the hot chocolate.
- Stir in your booze of choice, sprinkle some cinnamon and chill on top and serve immediately.
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