Gluten-Free Mexican Hot Chocolate with Bourbon Whipped Cream

mexican hot chocolate

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

Servings 2
Author Eric Lundy

Ingredients

  • 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

Instructions

  1. Use a serrated knife to coarsely chop the chocolate; set aside.
  2. 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.
  3. Add the chocolate and stir to dissolve. Return the saucepan to low heat and whisk vigorously to froth.
  4. In a large bowl, combine the cream and powdered sugar and whisk to soft peaks. Add the bourbon and whisk to combine.
  5. Remove hot chocolate from the heat, divide between 2 mugs, and top with the bourbon whipped cream.
  6. Using a fine grater, grate a small bit of chocolate from another Mexican chocolate disk over the whipped cream, then serve.

Photography Erin Ng

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