Must Have: Ibarra Mexican Hot Chocolate

My uncle Jeff and his wife Kim have introduced me to many a must-have, and this counts as one of the most memorable.

Mexican chocolate is made from dark, bitter chocolate mixed with sugar, cinnamon, and sometimes nuts. Chocolate is frequently purchased in “disks” although it is also available in bars and syrups. Ibarra is what I use, and, though some find it a little too sweet, I like it just fine.

Mexican Hot Chocolate
serves 4

1 quart milk

2 tablets Ibarra Mexican chocolate* (3.3 oz each), broken into small pieces

Heat milk until just about to boil, do not allow to boil over.

Place half of the chocolate in a blender. Pour half of the milk over the chocolate, hold cover down with dishtowel and blend on low speed until well-combined.

Repeat with remaining milk and chocolate.

Serve immediately.

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