Ingredients
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2 cups
milk or water
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4 ounces
bittersweet chocolate of good quality; if you find Mexican chocolate, even better
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1
true cinnamon stick, about 2 inches long
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1 teaspoon
vanilla extract
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4 tablespoons
almond meal or finely ground almonds
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4 tablespoons
sugar, or to taste
Directions
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In a saucepan, add the milk with the rest of the ingredients.
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Set over medium heat until the chocolate has completely dissolved and the liquid is simmering, about 4 to 5 minutes.
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Remove the pan from heat and remove the cinnamon stick.
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Beat with a molinillo until the hot chocolate has a thick layer of foam on top. The thickest that you can!
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You can either serve while very hot or immediately pour on ice cubes to make it cold.
I forgo my job in the Washington DC policy research world to research, test, taste, cook, write, teach and talk about Mexican food. Not only because of nostalgia and desire to connect to my roots, but because I love sharing all I learn and I am fascinated by Mexico cuisine's richness and depth.
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