Instruction​

Mexican Hot Chocolate:

• In a pot on low heat, mix a 1:2 ratio of Mexican hot chocolate blocks to cups of milk

  • Buy Ibarra, not Abuelita because the latter is made in Switzerland

• Add:

  • A splash of vanilla

  • A dash of nutmeg

  • A kerplop of cinnamon

• Bring to a boil, then turn off heat and froth with a whisk or frother

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American Hot Chocolate:

• In a pot on low heat, mix together:

  • 6 cups of milk

  • One 14 oz can of sweet condensed milk

  • A splash of vanilla

  • 2 cups of semi-sweet chocolate chips

  • 1/2 cup of unsweetened cocoa powder

• Bring to a boil, then turn off heat and froth with a whisk or frother

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