Brook's Blog > Mexican Cocoa

I have always loved Mexican Cocoa.  It was one of the first fragrances that we launched at Pacifica’s inception.  When I was in Mexico years ago with my husband and then baby (he is now ten) on a surf trip I discovered the best Mexican Cocoa that I have ever had.  I became addicted to it, and convinced the owner of the café to teach me how to make it.  It is surprisingly simple.

Here is the recipe:

Mexican Cocoa

1. 2 cups steamed milk (I also love to use rice milk)
2. When milk is near boil, grate in roughly two tablespoons of Ibarra Chocolate.
3. Splash of Mexican Vanilla- add after the liquid is hot
4. Dash of Cinnamon and nutmeg

I like to use a Molinillo, a traditional Mexican Hot Chocolate frother, to froth the milk when it is hot.  It makes a cloudy foam on the top and creates the perfect cup of cocoa.  In Mexico, the hot cocoa is poured from one cup to another until all of the cups are full to keep the “air” in each cup.

Enjoy!