Chocolate Caliente Mexicano

Ingredients

• 2 tablets (180 g)Mexican chocolate — chopped
• 4 cupswhole milk
• 1 cupwater
• 1cinnamon stick
• 2 tbspsugar — only if you like it sweeter
• 1 pinchfine salt

Method

1. In a heavy olla or saucepan, combine 4 cups of whole milk, 1 cup of water, and 1 cinnamon stick. Place the pot over medium heat. Warm the mixture gently, stirring occasionally, until it is steaming and fragrant with cinnamon. Avoid letting it boil hard, as this can cause the milk to scald and alter the flavor.
2. While the milk mixture is heating, take 2 tablets (180 g) of Mexican chocolate and break them into smaller pieces for easier melting. In a small bowl, slake these chocolate pieces with a few tablespoons of the cold milk-water mixture. Stir until the chocolate is partially dissolved and forms a thick, smooth paste.
3. Once the milk mixture is steaming, remove the cinnamon stick. Gradually pour the chocolate paste back into the pot in a steady stream, whisking continuously. This helps to evenly distribute the chocolate throughout the milk, preventing any lumps from forming.
4. Add 2 tablespoons of sugar and a pinch of fine salt to the pot. Continue to cook the mixture gently, stirring constantly with a wooden spoon or whisk. The drink is ready when it thickens slightly and is able to coat the back of a spoon, indicating the chocolate and milk have fully combined.
5. Remove the pot from heat and use a molinillo or a whisk to froth the chocolate. Roll the molinillo between your palms vigorously until a thick cap of foam rises to the surface. This frothy texture is a hallmark of traditional Mexican hot chocolate.
6. Pour the hot chocolate into jarritos or mugs, ensuring each serving gets a generous amount of foam. Serve immediately while very hot, allowing the rich aroma to invite everyone to the table.