If you’ve read my article about Taza de Chocolate, you know there’s much to love about this unique, bean-to-bar chocolate maker based in Somerville, Massachusetts. Take your bars to the next level with this recipe for a spicy hot drink that you’ll want to whip up year-round. Enjoy!
Mexican Hot Chocolate (Taza de Chocolate)
Recipe from tazachocolate.com
Ingredients
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One 2.7 oz package Taza Chocolate Mexicano (any flavor)
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2 cups milk, soy milk, almond milk, or water
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salt to taste
Instructions
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Roughly chop or grate the chocolate and set aside.
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Heat two cups of milk or water in a small saucepan over medium heat to just below a simmer.
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Remove the milk from heat and add a pinch of salt.
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Slowly mix in the chocolate, stirring frequently until dissolved.
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When the chocolate is dissolved, return the mixture to the stove and re-warm over low heat.
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While the chocolate is warming, use a whisk or molinillo to froth the chocolate.
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When the chocolate is hot and frothy, remove from heat and serve. Serves 2.
- Photography: Nathan Garber
