Mexican Hot Chocolate Tabillas with Cinnamon from Hernán
Authentic Mexican Hot Chocolate Made with Organic Cocoa Beans
Hernán Mexican Hot Chocolate, or chocolate de metate, is made in the Mayan tradition with stone-ground organic cacao beans, sugar and a hint of cinnamon. Each tabilla, or chocolate square, makes a rich, intense cup of Mexican hot chocolate when combined with milk or water. Traditionally this Mexican drink gets its light, frothy texture from a wooden molinillo, but if you don’t have one of those handy a whisk will do. To create the perfect cup of Mexican hot chocolate, melt one square of chocolate in a small pot with 1 cup of the liquid of your choice. Once the chocolate is melted, remove hot chocolate from heat and whisk vigorously until frothy. Serve hot or pour over ice for a decadent iced Mexican chocolate.
Hernán Mexican Hot Chocolate, hailing from the state of Chiapas, can also be used for baking or to make mole. Don't want to make your own mole? Whip up a traditional mole sauce in less than 10 minutes with Hernán's Mole Poblano Paste.
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