Mexican Hot Chocolate with Vanilla and Chile

Mexican chocolate has a grainy texture because it is made with toasted ground cocoa beans, granulated sugar, and cinnamon. Depending on the brand and how intensely chocolaty you like your hot chocolate, you may want to adjust the amount of chocolate.
Mexican Hot Chocolate is the perfect accompaniment to the traditional Mexican sweet bread, Pan de Muerto. Watch a slide show where Fany Gerson explains how to make Pan de Muerto step by step.

• 
  
  3 oz. Mexican chocolate, such as Taza, Ibarra, or Abuelita brands
  
  


• 
  
  1 whole dried ancho chile
  
  


• 
  
  2 cups whole milk or water
  
  


• 
  
  1 half vanilla bean
  
  

Tip:

Hot chocolate made with water is lighter but shows off the pure flavor of the chocolate, while the one with milk has a richer and creamier mouth feel.

Finely chop or grate the chocolate. Toast the chile in a small (8-inch) skillet, over medium heat, turning once, until fragrant, about 2 minutes per side.

In a 1-quart saucepan, heat the milk or water over medium heat until it's gently simmering. Add the chile and vanilla bean. Turn off the heat and steep for 10 to 15 minutes. Remove the chile and vanilla bean and bring the milk back up to a simmer over medium heat. Add the chopped chocolate.  Stir until it's dissolved and pour into a pitcher. Froth with a molinillo or whisk and serve immediately.

Rich Hot Chocolate

This hot chocolate tastes rich enough to be dessert—forget the marshmallows. To vary the flavor, infuse the milk with orange zest or fresh mint leaves before adding the chocolate.
Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

• 
  
  2-1/2 cups whole milk
  
  


• 
  
  3 Tbs. granulated sugar (chocolates vary in sugar level, so feel free to add another tablespoon if necessary)
  
  


• 
  
  Pinch table salt
  
  


• 
  
  3-1/2 oz. bittersweet chocolate, finely chopped (about 3/4 cup)
  
  

Put the milk, sugar, and salt in a medium saucepan set over medium-high heat. Cook, whisking frequently, until the sugar is melted, about 2 minutes. Continue to cook until the milk nearly reaches a boil, stirring occasionally, about 2 more minutes. Turn off the heat and add the chopped chocolate to the pan. Whisk constantly until the chocolate is melted and the mixture is smooth.

Classic Hot Cocoa

This is the hot cocoa from my childhood, chocolatey but not rich enough to spoil dinner. I think mini marshmallows are essential, but you can skip them if you wish.
Discover other cozy beverages with the help of our Drinks and Entertaining Guide.

• 
  
  1/3 cup unsweetened natural cocoa powder
  
  


• 
  
  3 to 4 Tbs. granulated sugar
  
  


• 
  
  Pinch table salt
  
  


• 
  
  2-1/2 cups whole milk
  
  


• 
  
  Mini marshmallows (optional), for garnish
  
  

Put the cocoa powder, sugar, and salt in a medium saucepan. Pour in 1/4 cup of the milk and whisk constantly until the mixture is smooth and free of lumps. Pour in the remaining milk and whisk to combine. Set the pan over medium to medium-high heat. Cook, whisking frequently, until hot, 4 to 5 minutes. For best flavor, do not let the cocoa boil. Serve hot, topped with mini marshmallows, if you like.