Mexican Hot Chocolate

1. 1

   Chop the chocolate if necessary and combine it with the milk and cinnamon if youre using it in a saucepan.

2. 2

   Scrape the seeds from the vanilla bean and add the pod and seeds or the vanilla extract if youre using it.

3. 3

   Simmer, stirring, until the chocolate is melted.

4. 4

   Remove the pan from the heat.

5. 5

   Using a molinillo (a Mexican chocolate beater), a wire whisk, an immersion blender, or an electric mixer, beat the chocolate mixture well until frothy.

6. 6

   You can also put the mixture in a blender and (carefully!)

7. 7

   pulse until frothy.

8. 8

   Reheat if necessary and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.