Phillip Mishoe with Cooking Up Cultures stopped by the studio on Friday to show us how to make a delicious Mexican hot chocolate. Cooking Up Cultures teaches you how to speak a foreign language in a kitchen setting where you learn not only language, but also the culture through food.
Mexican hot chocolate is a great cold weather drink and traditionally made during the winter holidays.
• 3 oz. Mexican chocolate (Ibarra or Abuelita brands)
• 1 whole dried ancho chile
• 2 cups whole milk or water
• 1 half vanilla bean
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 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.