Dark, bittersweet hot chocolate--made with water, not milk--is enjoyed in Mexico City as an alternative to coffee. It's prepared with a special Mexican chocolate that usually contains cinnamon, ground almonds and vanilla. Look for high-quality brands, such as Taza, Hernán, Rancho Gordo or Seasons of My Heart, which are sold in hockey puck-size disks. To create the classic foam, you can use a blender, a whisk or a wooden instrument called a molinillo and a tall, heatproof pitcher, such as a chocolatera. Both are available online. Source: EatingWell Magazine, March/April 2017

Lesley Téllez


Ingredient Checklist


Instructions Checklist
  • Bring water to a boil in a medium saucepan. Add chocolate, reduce heat to medium and stir until the chocolate is melted, 1 to 2 minutes. Pour into a heatproof pitcher. Using a molinillo (or large whisk) between your palms, quickly roll back and forth until foamy.

  • Pour into mugs. Serve hot, frothing with the molinillo (or whisk) again to add more foam, if desired.

Nutrition Facts

121 calories; 4.4 g total fat; 2.4 g saturated fat; 7 mg sodium. 115 mg potassium; 22 g carbohydrates; 1.1 g fiber; 20 g sugar; 1 g protein; 1 mg niacin equivalents; 1 mcg folate; 16 mg calcium; 1 mg iron; 29 mg magnesium; 20 g added sugar;