• 2 cups of Whole Milk
  • 2 Mexican Chocolate Tablets
  • ½ tsp. Mexican Vanilla Extract
  • 2 tsp. of Ancho Powder (optional)
  • 1 Dry Chile de Arbol (optional)
  • 1 stick of Mexican Cinnamon
  • Ground Cinnamon for Garnish
  • 1 Piloncillo or Brown Sugar According to Desired Sweetness


Place ingredients in a pot over medium-low heat.

Using a wooden spoon stir until the chocolate tablets dissolve. Carefully, turn the heat up to medium until mixture starts to bubble around the edges. Using a whisk, begin to froth the milk until frothed to your desired consistency.

In the middle of the pot, place the Wisk in between both hands, using a spinning back and forth motion whisk, the milk until you have reached your desired level of froth. I recommend using a molinillo for best results, but a whisk works just fine.

Serve hot and top with ground cinnamon. Pair a warm Sweet Apple Tortilla Empanada, cozy up and enjoy!