Mexican chocolate is available at Mexican markets, some grocery stores and always online. Often you will find it under the brand name Ibarra, in a distinct yellow- and red-striped, hexagon-shaped box. Ibarra chocolate comes in both dark chocolate and in ”new” flavorings — mixed with sugar cane, cinnamon and finely ground almonds. Get the former and follow the lead of our recipe’s source, Rick Bayless, the great American interpreter of Mexican cuisine.
- 2 ½ cups milk
- 1 3 3/10-ounce tablet Mexican chocolate, roughly chopped (see note)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (3 servings)
169 calories; 9 grams fat; 5 grams saturated fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 15 grams sugars; 6 grams protein; 20 milligrams cholesterol; 88 milligrams sodium
Three to 4 servings
- In a medium saucepan over medium-low heat, simmer the milk and chocolate for a few minutes, stirring constantly to dissolve the chocolate.
- Either pour into a pitcher and beat well with a Mexican molinillo (chocolate beater), a whisk or an electric mixer, or pour into a blender, cover loosely and blend until thoroughly mixed. Either way, you should wind up with a nicely frothy drink. Serve immediately.
- Mexican chocolate is available at Spanish markets and by mail order from Old Southwest Trading Company, P.O. Box 7545, Albuquerque, N.M.87194; (505) 836-0168.
About 10 minutes