8 Reviews of Mexican Frothy Hot Chocolate

From: lazyme

On Oct 1, 2006

This is so good. I love Mexican chocolate and used Ibarra brand. Mine was in 3.5-ounce disks, so I had to guess a bit what 2 ounces was. We tried this both with and without the Kahlua (for when the grandkids are here). Both versions are very good. My only problem with making this often is the price of vanilla beans, but it's a real treat when you want to splurge.

From: breezermom

On Jan 11, 2009

Very, very yummy! I also used vanilla extract instead of the vanilla bean, and I don't think it hurt anything. This was lovely. Made for Comfort Cafe.

From: Julie B's Hive

On Jun 25, 2007

I've only one thing to say - I'll never again make hot chocolate any other way but this. This one's going into my Best of the Best cookbook. Thanks Rita, ZWT3

From: Strawberries and Roses

On Sep 24, 2007

Oh, yummy! I made this for our family game night tonight and it was really well received. My youngest son has already requested it (without the Kahlua) for breakfast, again, tomorrow morning! Thank you so much Rita. Yummy, yummy, yummy!!

From: PaulaG

On Jun 24, 2006

I selected this for one of the challenges on Zaar World Tour 2006 and am so glad that I did. It is a wonderful drink for a late night. Thanks for sharing.

From: evelyn/athens

On Jun 21, 2007

I used bittersweet chocolate as that is what's available here and a few drops of vanilla extract instead of the bean. The dash of cinnamon is the kicker in the recipe - and what you'd want in a Mexican hot chocolate drink, so definitely don't leave it out. This made a lovely foamy drink. I did froth this with my little frappe wand, which made blending the hot drink a breeze. Delicious.

From: cookiedog

On Jun 26, 2007

Warms you from the inside out! I also used a few drops of vanilla in place of the bean. Drinking this brought back memories of my Nana. Thank you so much Rita!

From: PanNan

On Jun 28, 2007

I wasn't able to find the real Mexican chocolate in my local grocery stores this week, and substituted regular unsweetened chocolate. I added a pinch of cinnamon and some sugar. I did have a vanilla bean, and used it along with the Kahlua. I used the immersion blender to give it a good froth. It had a lovely rich color, but unfortunately, even with the sugar, it was too bitter for me. I will try it again when I'm able to get the Mexican chocolate. I'm sure that will make a difference. For ZWT3.