Chef Hugo Ortega's Mexican Hot Chocolate

Print Friendly
Chef Hugo Ortega's Mexican Hot Chocolate

Serving Size
4

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

Mexican Hot Chocolate from Hugo’s cookbook, Hugo Ortega’s Street Food of Mexico.  At Hugo's, they roast and grind cacao beans in-house to make their own chocolate! The best early morning breakfast on the streets is a nice hot cup of chocolate caliente with some churros, sweet tamales or fresh-baked sweet goods from a bakery. In this particular recipe, water and milk can be used interchangeably.  

Ingredients

  • 4 cups  whole milk or water
  • 2 tablets (3 oz each)  Mexican chocolate, broken into chunks

Recipe Info

  1. In this recipe, use a hand blender to create the foam in the chocolate before serving. Always use caution when dealing with hot liquid.

  2. Combine milk or water and chocolate in a pot and place over medium heat. Bring to a boil, about 10 minutes. Stir continuously to completely dissolve chocolate. Remove from heat. Using a hand blender, mix liquid until foamy, about 2 minutes. Serve hot.

Print Friendly Save paper with the printer friendly version