The best early morning breakfast to be found on the street of any Mexican city is a nice hot cup of chocolate caliente with some churros, sweet tamales, or fresh-baked sweet goods from a bakery. Made from just chocolate and milk or water, it’s a simple, rich drink. At Hugo’s restaurant in Houston, TX, chef Ruben Ortega makes his own chocolate (see the recipe for Ruben’s Mexican chocolate ») but any brand of Mexican chocolate can be used here.
- 4 cups whole milk or water
- 2 tablets (3 oz. each) Mexican chocolate, broken into chunks
- Combine milk or water and chocolate in a pot and place over medium heat. Bring to a boil, about 10 minutes. Stir continuously to completely dissolve chocolate. Remove from heat. Using a hand blender, mix liquid until foamy, about 2 minutes. Serve hot.