Mexican Spiced Hot Chocolate Recipe

I feel a wee bit cheeky, as this isn't really a recipe, rather just a way for me to talk about the deliciousness that is Mexican hot chocolate.

Sweeter and more fragrant than the regular stuff, with hints of cinnamon and spices, it's one of my favourite things to drink (and spike – rum and whiskey both work well) at this time of year. It comes as a hard chocolate disk that slowly dissolves in milk. The result is a foamy, warm delicious drink.

We get ours from Picado, Lilly's wonderful Mexican grocer, which is just over the Rathmines bridge, en route to Camden St (though you can order online too). Lilly has some great tips for how to make this, including how to use a molinillo, a traditional Mexican wooden whisk.

Let me know if you give it a try!

[yumprint-recipe id='6']