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Chatelaine Kitchen

Mexican hot chocolate: The secret recipe

Hot cocoa always lifts my spirits, especially when it's chilly outside! Try this secret recipe for hot cocoa from hot chocolate hotspot, Cacao 70
By Irene Ngo
Updated April 18, 2013
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Every year at this time, a Christmas Market is held at the Distillery District in Toronto. The combination of holiday lights, music, trees and crisp winter air is a definite sign that Christmas is almost here. A trip to the Distillery is never complete without a stop at gourmet chocolate maker, Soma, for their hot cocoa. This sweet chocolate-y drink always lifts my spirits, especially when it's chilly out. Hot cocoa is so popular during the winter months, and one restaurant, Cacao 70 in Montreal, even specializes in it. They offer about 30 different varieties of hot cocoa - enough that you can try a different one every day.

The owner of Cacao 70, Easy Ying, shares with us his secret recipe for making their specialty - Mexican hot chocolate:

Champurrado (Mexican hot chocolate)

1 cup milk 85 g good quality dark chocolate, chopped (3 squares) 2 tsp cocoa 1/2 tsp ground cinnamon1 tsp cornstarch 2 tbsp coffee liqueur (optional) cinnamon stick whipped cream

POUR milk into a saucepan. Place over medium. Heat until milk comes to a simmer. Whisk in chocolate, cocoa and cinnamon. Whisk in cornstarch. Bring to a boil, whisking continuously until mixture is slightly thick and smooth. Whisk in coffee liqueur, if desired. Pour into a mug. Garnish with whipped cream and a cinnamon stick. Serves 1.

The Toronto Christmas Market in the Distillery District is open until December 18, 2011.

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