The most delicious hot chocolate in the world.

See also, How to Eat Mexican Chocolate and Fear the Swiss

Step 1: Materials

Brick of Chocolate
(optionally) Sugar


If you have a brick of chocolate, use that. You can buy this stuff in stores under brands like "Ibarra" and "Abuelita". If you use the store-bought stuff, don't add any sugar.
<p>Can you use water and milk to make abuelita hot cocoa?</p>
<p>I picked up a bar of the ibarra chocolate in the staff lounge. I did not know how to make it. I do now and I will NEVER forget. Yum! Thanks</p>
What's this?! A blender instead of the traditional wooden beater?! Shame! This is the best hot chocolate you will ever eat, though. We had some in my Spanish class on a very cold day in January. Somewhere around here I have a hand-carved miniature hot chocolate beater that I got from a neighbor's garage sale who though it was either a baby's rattle or a honey dipper.
<p>It is called a molinillo, &amp; you can find them at most Mexican grocers. In a pinch, you could actually use a honey dipper, but you would really have to do it one cup at a time. :3</p>
Everything is better in Mexico!<br />
<p>Except for cartel violence</p><p>uehauheuaheuhauehaueaheuha</p>
This... this is awesome! It makes it more eclectic if you add some chili powder. <br>
homagawd I just made this. It's the drink the heavens!
The chill in the air this morning called for something warm and comforting...the answer to this was mexican hot chocolate...simply wonderful...
I think I missed the step that requires welding.
LOL<br />
we try to keep the chocolate away from the welders, as excessive molten metal spatter does not taste good and burns chocolate...
add an egg. it makes it really frothy and delicious
You should also add a tiny pinch of salt and a bit of vanilla extract. It will really bring out the chocolate flavor. Also for an authentic variation, add a bit of ground red pepper.
nice catch
wouldn't it be inversely proportional? i love this recipe, girl, thanks!
you're right! fixed
try brand chocolate, like ibarra or abuelita (honestly i like them both) half of "brick" for each large cup of milk, heat milk in microwave or stove until hot (steamy) put chcoclate and milk in to a blender, blend to highest for about 30 seconds (i like it foamy so i run that for a 1 1/12 minute) enjoy !!! (adjust to fit ) note: this recipe does not require welding mask or gloves and does not involve using a jack nicholson stand in person.
I wonder how this would tastes substituting the chocolate brick with cocoa almond bark. Giving it a try soon just thought it would be a good idea. Maybe white chocolate bark too...
I believe the secret ingredient is some kind of chili powder, that makes it real live <em>hot</em> Mexican chocolate. Just a touch, but it sure will warm you up a lot quicker.<br/>
oh man, this brings me back - when I was a kid my dad used to make these using those blocks of chocolate in the yellow octagonal box. He would use a cheese grater to make the chocolate into a powder (sort of) and melt that into a pan with milk. thanks for nostalgia trip. I've got a craving for some hot chocolate. I haven't thought about those blocks in years...
That's abuelita
Abuelita is swiss and made by Nestle I like Ibarra better, it's what I've used here.
Add almond extract. It's also good if you steam the hot chocolate with an expresso machine instead of using the blender.
It would be cool if you could make this into powder, so you just have to add milk and warm.
Actually, it's easy to make it powder if you substitute cocoa powder, and dry milk and add a bit of salt. I'm sure there's <a rel="nofollow" href="http://www.google.com/search?q=hot+cocoa+mix+recipe&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a">recipes all over the net</a>.<br/>
The trouble with powder, be it home-made or store-bought, is that you can get unmixed clumps of dry powder in the final mix, if you're impatient The trick is to add just a bit of milk, enough to make a coarse paste. Grind the paste around with your spoon for a while, until you're sure there's no unmoistened powder left. Then add the rest of the milk, and it should mix up flawlessly.
The advantage of using cocoa powder over slabs of Mexican chocolate is that the latter is very high in sugar, whereas cocoa has none, and you can get the sweetness from Splenda, making it available to diabetics too!
Thanks for not being rude.
Your statement was valid and didn't deserve a rude response.
I know, and hey, instead of making a hamburger, lets go to McDonald's, ooh and why bake a cake, when we could just buy twinkies!... dumbass
Or yknow we could be a dumbass and reply quite rudely to a perfectly legitimate comment. He wasn't saying buy the powder, he was saying make it INTO a powder so that you can put it together quickly on lets say a cold morning. Please read comments carefully, and the "be nice" comment policy.
Cool! We have Mexican Chocolate ice cream where I work.
Do you by any chance work in Somerville, MA? <br/><br/>There's an ice cream shop there that sells the most *delicious* ice cream ever, including a Mexican Chocolate flavor, which I tried, and which I liked a lot.<br/>
Nope, we're in NH actually!
What is your shop called?
Mexicans! Lol, just kidding. I want some mexican hot chocolate now.

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