Ingredients
Units
Scale
- 6 cups whole milk
- 6 ounces Mexican chocolate, coarsely chopped or bittersweet chocolate (60-70% cacao)
- 1/2 ounce unsweetened chocolate, coarsely chopped
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon chili powder (optional, for gentle heat)
- Pinch of cayenne pepper (optional, for extra warmth)
- Pinch of salt
Instructions
- In a large, heavy saucepan over medium heat, warm the milk and both chocolates, stirring frequently until the chocolate melts completely and the mixture is smooth, about 5-7 minutes.
- Increase heat slightly and bring the mixture to a gentle boil. Watch carefully. As soon as you see bubbles breaking the surface, remove the pan from heat immediately.
- In a small bowl, beat the egg whites with a hand mixer or whisk until frothy and soft peaks form, about 30 seconds to 1 minute. They should look foamy but not stiff.
- Using an electric hand mixer (or a whisk if your arm is up for it), gradually beat the frothy egg whites into the warm chocolate mixture. The mixture will become light and foamy with a beautiful froth on top.
- Stir in the vanilla extract, chili powder (if using), cayenne (if using), and salt. Return the pan to medium-low heat and warm for 1 minute, stirring constantly to maintain the froth.
- Pour the hot chocolate into heat-proof mugs and serve immediately while it’s still gloriously frothy.
Notes
- Chocolate Options: Mexican chocolate brands like Ibarra or Abuelita work beautifully here. If you can’t find them, use high-quality bittersweet chocolate with at least 60% cacao combined with the unsweetened chocolate and add ½ teaspoon ground cinnamon to the milk.
- Vegan Adaptation: Use full-fat oat milk or coconut milk and skip the egg whites. Use a milk frother or immersion blender to create foam instead.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican