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.”
- 3½ cups water
- 4 ounces high-quality Mexican chocolate, chopped
- 1Bring 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.
- 2Pour into mugs. Serve hot, frothing with the molinillo (or whisk) again to add more foam, if desired.