Mexican chocolate disks (available at well-stocked grocers everywhere) are made from ground roasted cocoa nibs, sugar, and cinnamon (and sometimes spices like nutmeg or allspice, chiles for heat, and nuts for texture) and have a slightly granular texture and distinctive, subtly spiced flavor. Combined with any type of milk, they create a rich, thoroughly comforting Mexican hot chocolate recipe, which is amazing with or without bourbon-kissed whipped cream.
Gluten-Free Mexican Hot Chocolate with Bourbon Whipped Cream Recipe
- 1 (3.3-ounce disk) Mexican chocolate (such as Ibarra or Abuelita brand), plus more for garnish
- 2-1/2 cups milk soy milk, or almond milk
- Kosher salt
- 1/2 cup heavy cream
- 2 tablespoons powdered sugar sifted
- 1 tablespoon bourbon
Use a serrated knife to coarsely chop the chocolate; set aside.
In a saucepan over medium heat, warm the milk until it begins to bubble around the edges of the pan. Remove from the heat and stir in a pinch of salt.
Add the chocolate and stir to dissolve. Return the saucepan to low heat and whisk vigorously to froth.
In a large bowl, combine the cream and powdered sugar and whisk to soft peaks. Add the bourbon and whisk to combine.
Remove hot chocolate from the heat, divide between 2 mugs, and top with the bourbon whipped cream.
Using a fine grater, grate a small bit of chocolate from another Mexican chocolate disk over the whipped cream, then serve.
Photography Erin Ng