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

121 calories; protein 1g 2% DV; carbohydrates 22g 7% DV; dietary fiber 1.1g 5% DV; sugars 19.7g; fat 4.4g 7% DV; saturated fat 2.4g 12% DV; cholesterolmg; vitamin a iuIU; niacin equivalents 0.5mg 4% DV; vitamin b6mg 1% DV; vitamin cmg; folate 1.4mcg; calcium 15.9mg 2% DV; iron 0.6mg 3% DV; magnesium 29mg 10% DV; potassium 114.6mg 3% DV; sodium 7.1mg; thiaminmg 2% DV; added sugar 20g; calories from fat 39.8kcal.