Mexican Hot Chocolate

from ButterYum
makes 3-4 servings


  • 4 cups whole milk
  • 1 disk mexican chocolate, cut into chunks
  • optional whipped cream or marshmallows for garnish


  1. In a medium saucepan over medium-high heat, warm milk and chopped chocolate together, whisking constantly, until the chocolate melts completely.  Pour into mugs and enjoy.    

Note:  Traditionally, Mexican hot chocolate is frothed with a Molinillo.  I don't have one so I just serve with a dollop of whipped cream or marshmallows.