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


Recipe Summary

10 mins
10 mins


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

about 1 cup each
121 calories; protein 1g; carbohydrates 22g; dietary fiber 1.1g; sugars 19.7g; fat 4.4g; saturated fat 2.4g; niacin equivalents 0.5mg; folate 1.4mcg; calcium 15.9mg; iron 0.6mg; magnesium 29mg; potassium 114.6mg; sodium 7.1mg; added sugar 20g; calories from fat 39.8kcal.

1 other carbohydrate, 1 fat