The secret to the authentic version is using a wooden whisk (a molinillo) or a high-speed blender to get that signature thick, frothy foam. It’s also much more aromatic than standard cocoa because of the cinnamon and vanilla.

☕ Spiced Mexican Hot Chocolate

Serves 2

🥣 The Method

1. Infuse the Milk: In a small saucepan over medium heat, combine the milk, cinnamon stick, and salt. Heat until it’s just beginning to simmer (tiny bubbles at the edges), but do not boil.
2. Melt the Chocolate: Drop in the chocolate tablets (chopped roughly so they melt faster). Whisk constantly until the chocolate is completely dissolved and the mixture is smooth.
3. The "Molinillo" Step (The Froth):
   • The Traditional Way: Use a whisk or molinillo between your palms, rubbing them back and forth rapidly to create a thick foam on top.
   • The Modern Hack: Carefully pour the mixture into a blender (remove the center cap of the lid to let steam escape) and pulse for 15 seconds until frothy.
4. Finish: Stir in the vanilla extract at the very end to keep the aroma fresh.

💡 Pro-Tip for Dipping

Since you’re making the Pan de Muerto from scratch, remember that the bread is designed to act like a sponge. Dip the "bones" of the bread directly into the foam—the anise and orange zest in your dough will pair perfectly with the cinnamon in the chocolate.

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