Fortunately, you’ll only need a few ingredients.

Recipe mexican hot chocolate. Simmer 5 minutes (do not boil). Scalding means to heat the mixture until it’s just about to hit boiling point. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.

Use a whisk to vigorously mix the hot chocolate until it’s very frothy, 3 to 4 minutes. Heat, stirring occasionally, until bubbles begin to appear where the milk meets the pan. Bring it to medium heat and add the chocolate.

Load up your mug, and you’ll be minutes away from sweet and spicy hot chocolate. If the water is hot, or even lukewarm, you'll get clumps. Pour hot chocolate into mugs;

Add in the milk and let the mixture scald, but not boil! Then slowly scoop that mixture in spoonfuls into the champurrado. The spruce / julia estrada once the first tiny bubbles.

Web whisk in a few splashes of the warm milk to temper the eggs, then pour the mixture into the pan. Bring to a boil over medium heat, stirring constantly, and continue to boil, stirring, for 2. Web ingredients now that you know how delicious this hot chocolate recipe is, i am sure you are ready to make it!

It’s almost as easy as making the instant powder! The chocolate should be hot, but not boiling. What chocolate you choose is important;