Oaxacan Hot Chocolate

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Recipe summary

If you find Mexican chocolate that is already sweetened and flavoured with cinnamon, like Ibarra or La Fronterra, omit the sugar and cinnamon stick in this recipe.

You can also replace the milk with almond or soy milk.

Preparation time: 5 minutes
Cooking time: 5 minutes
Yield: 2

Ingredients

2 cups (500 mL) whole milk
1/4 cup (60 mL) good quality unsweetened cocoa powder
1 cinnamon stick
2 tablespoons (30 mL) powder sugar
1 pinch salt
1/2 cup (125 mL) semi-sweet chocolate, chopped

Directions

In a medium saucepan, heat milk with cocoa powder, cinnamon stick, powder sugar and salt, whisking constantly until it comes to a full boil.
Remove from heat and add the chocolate, whisking gently until it’s completely melted. Remove cinnamon stick. If desired, blend the mixture with an immersion blender until smooth and frothy.
Serve warm.