Mexican Hot Chocolate
4 servings
25 minutes
Mexican hot chocolate is a drink with deep historical roots in Aztec culture, which first began making cocoa drinks. Unlike traditional European hot chocolate, the Mexican version has a rich and spicy flavor thanks to cinnamon and vanilla. The sweetness of brown sugar perfectly complements the bitterness of dark chocolate, creating a complex, rich taste. Eggs give the drink a special velvetiness, while whipped foam makes the texture airy and delicate. It is traditionally enjoyed hot, savoring the warming effect of the spices. Cinnamon sticks adorning the glasses add aroma and make the presentation aesthetically pleasing. This drink is perfect for cozy evenings or as an exquisite treat with dessert.
1
In a pot, mix milk, brown sugar, chocolate, ground cinnamon, salt, and vanilla sugar.
- Milk: 1 l
- Brown sugar: 100 g
- Unsweetened dark (baking) chocolate: 100 g
- Cinnamon: 1 teaspoon
- Salt: pinch
- Vanilla sugar: 1 teaspoon
2
Put on low heat and stir until the chocolate is completely melted.
3
Remove from heat.
4
Beat the eggs into the mixture, return to heat, and cook while stirring constantly for 5 minutes.
- Chicken egg: 2 pieces
5
Whip into a foam using a whisk at the end of cooking.
6
Decorate the glasses with cinnamon sticks.
- Cinnamon sticks: 4 pieces