Roasted cacao nibs are stone-ground with sugar, cinnamon, and vanilla to make traditional Mexican-style drinking chocolate tablets. Break or shave a tablet into steaming milk, then use a balloon whisk, an immersion blender, or a traditional molinillo to create a generous layer of foam.
Ingredients
INGREDIENTS — CHOCOLATE TABLETS
500groasted cacao nibspicked through, shells and stones removed
500ggranulated sugar
1tablespoonground Ceylon cinnamoncanela
1½teaspoonsvanilla powder
INGREDIENTS — PER CUP OF HOT CHOCOLATE
50ghomemade Mexican drinking chocolate
1cup240 mL whole milk
Instructions
GET ORGANIZED
Weigh the cacao nibs, sugar, cinnamon, and vanilla before starting the melanger. Have your molds or parchment-lined tray ready.
GRIND THE NIBS
Start the Premier melanger according to the Equipment Guide. Add the roasted nibs a little at a time, allowing the rollers to grind each addition before adding more. Continue until the nibs become a flowing chocolate paste.
ADD THE SUGAR
Gradually add the sugar while the rollers are turning. Wait until the mixture moves freely before each addition. Continue grinding until the sugar is incorporated and the chocolate is fluid enough to portion, 45 minutes to an hour.
ADD THE FLAVORINGS
Near the end of grinding, add the cinnamon and vanilla powder. Mix until evenly distributed, then taste and evaluate the flavor.
MAKE THE TABLETS
While the chocolate is still warm and workable, portion it into approximately 50 g tablets using molds or a parchment-lined tray. Allow the tablets to cool and harden completely.
HEAT THE MILK
For each serving, heat 1 cup of whole milk in a small saucepan until steaming. Do not boil.
ADD THE CHOCOLATE
Break or grate a 50 g tablet into the hot milk. Stir over gentle heat until the chocolate is thoroughly dispersed. A little graininess is normal.
CREATE THE FOAM
Remove from the heat and whisk vigorously with a balloon whisk, working through the liquid and near its surface to incorporate air. Pour into a warm cup and spoon the foam over the top.