I read somewhere that Mexicans consume over 5 pounds ( 2.26 kilos) of chocolate per year, more than any other people. Perhaps the Europeans were the first to add sugar and milk to chocolate, but we Mexicans gave it soul, and if you adore chocolate, well dear reader, then perhaps you have a Mexican soul, too.
So to all you Mexicans out there who are reading this post, I will not presume that you do not know how to prepare Mexi hot chocolate (that is unless you're a Mexican guy), but I love how this one combines chocolate with three other flavors, cinnamon, vanilla, and chili, most of them just a few of Mexico’s deliciously sublime gifts to the world. You will not really notice the chili, but everyone who drinks this will taste the difference. No need to tell them right way. Just wait for the compliments, and only tell them about the chili after they have finished the last drop. Buen provecho, and may this delicious Mexican hot chocolate help you create some memories that you will never forget.
Mexican Hot Chocolate with a Little Kick of Chili
(Have some culinary courage!)
1 quart milk
2 round tablets of Mexican Hot Chocolate, or to taste (Ibarra's, etc., available at most grocery stores, or go online)
1 tablespoon vanilla
1 pinch salt
dash of chili powder (go ahead, add more, a lot more!)
dash of cinnamon to taste
semi sweet chocolate pieces or sugar to taste (optional)
Cut up the chocolate, or do as my mother used to do, grate it. In a saucepan, bring the milk and the chocolate to a boil.
After the chocolate has completely melted and is thoroughly blended with the milk, add the salt, cinnamon and the chili powder.
Simmer for about 10 minutes or so, and then, roll the handle of a molinillo (see picture, above) in the chocolate between the palms of both hands. Or, using a whisk or a electric manual beater, beat until very foamy.
Serve immediately with hot buttered bolillos or french bread straight out of the oven.