Mexican Hot Chocolate

Californians used to think of hot chocolate as a bland, watery drink for kids. Authentic Mexican hot chocolate (Chocolate Mexicano) is rapidly changing that perception. Made with real milk, dark Mexican chocolate, and spices like vanilla, cinnamon, and nutmeg, it is traditionally enjoyed twice a day, year-round, across most of Mexico, Central and Latin America. And, now it's showing up on mainstream California menus.

"Mexican hot chocolate is a great tasting way for people to get the milk they need," says Jeff Manning, executive director, California Milk Processor Board. "They have no idea how much calcium they're getting."

Dark chocolate pairs nicely with fresh milk - not only in terms of flavor, but for health reasons as well. According to a recent Harvard study, dark chocolate contains chemicals that ward off depression and are good for the heart. Paired with milk - the best natural source of calcium - Mexican hot chocolate is a delicious way to chase away the winter blues and strengthen your bones at the same time.

Basic Mexican Hot Chocolate Recipe

2 cups milk 1 disk of Mexican chocolate or (4 ounces dark bitter chocolate)

1 vanilla bean, split lengthwise

Warm the milk and chocolate in a saucepan. Scrape the seeds from the vanilla bean and add the seeds and bean to the milk. Stir until the chocolate is melted and the mixture begins to boil. Remove from the heat and froth mixture with a molinillo (Mexican wooden whisk) or wire whisk. Serve immediately in ample sized mugs.