INGREDIENTS

• 2 1/2 cups milk
• 1/2 teaspoon cinnamon
• 1 teaspoon Mexican vanilla
• 1 tablet Mexican sweet chocolate – 3 ounces
• 1 teaspoon panocha

DIRECTIONS

1. Add the milk to a small sauce pan which is placed over medium low heat.
2. Whisk in the cinnamon and vanilla.
3. Use a mortar and pestle to break down the block of panocha, until it is a fine powder. Measure out 1 teaspoon of the panocha powder, and whisk it into the milk mixture. Save the remaining piloncillo for another time.
4. Clean out the mortar and pestle, and place the block of Mexican chocolate in the mortar. Use the pestle to pound the chocolate into a powder, which will look a bit like cocoa powder. Whisk all of the chocolate into the milk mixture.
5. Continue whisking the hot chocolate mixture until all the chocolate has melted, and the milk is warmed to the appropriate temperature.
6. Pour the hot chocolate into two coffee mugs, or other heat proof glasses.

Molcajete y Tejolote

A traditional Mexican mortar and pestle, typically made out of basalt, which is a type of coarse volcanic rock. The molcajete y tejolote is used to pound ingredients, such as blocks of pure cane sugar, AKA panocha, and Mexican chocolate into a fine powder. Molcajetes are also used to make sauces and salsas and to grind dried chili peppers, herbs and spices.

Molinillo

A hollow wooden stirrer which is used for making authentic Mexican hot chocolate. A molinillo is similar to a whisk. The molinillo is placed at the bottom of the container that is being used to make the hot chocolate. The molinillo is rotated between the palms of the hands until the hot chocolate turns frothy and foamy.

Recipe Tips and Suggestions

1. 1 teaspoon regular vanilla extract can be used in placed of the Mexican vanilla.

2. 1 teaspoon of brown sugar or granulated sugar can be substituted for the panocha.

Read more: http://herbsspices.suite101.com/article.cfm/authentic_mexican_hot_chocolate#ixzz0Tgct8sQ6