+
0 (0)

Drinks

Mexican Hot Chocolate

Mexican Hot Chocolate
Gina Ferazzi / Los Angeles Times

Famed Ojai artist Beatrice Wood, who lived to be 105 years old, credited "young men and chocolate" and a vegetarian diet for her longevity. When prepared without milk, this drink is a great nondairy alternative to traditional hot chocolate. Read more

Total time: 10 minutes | Serves 4
  • 1 tablet Mexican sweet chocolate (lbarra or Abuela)
  • 4 cups hot water or milk
  • Cinnamon, for garnish, optional

Step 1Break up the tablet into small pieces and place them in a blender.

Step 2Heat the milk or water just until bubbles form around the edges. Add half the liquid to the blender.

Step 3Blend on low speed until the chocolate dissolves; add the remaining liquid and blend until frothy. Sprinkle with cinnamon, if desired.


HAVE YOU TRIED


Parsiburgers
Parsiburgers

Asparagus strudel
Asparagus strudel

Cornmeal buckle with plums
Cornmeal buckle with plums

Royal Sonesta Double Chocolate Cake
Royal Sonesta Double Chocolate Cake

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Drinks

Ginger Chile Simple Syrup
Vuelve a la vida margarita
Ponche Villa
Adult espresso nightcap