This is not the first of my Mexican hot chocolates, but I feel it will be my last. You can melt chunks of chocolate (as I have in previous versions) into hot milk, but I love the particular richness and thickness you get from good Continental hot chocolate powders. Plus, I add Kahlua, so there is really no need to consider anything else.
The whipped cream on top is not essential unless you decide to serve this in lieu of pudding - and - coffee, which I can't help thinking is a very, very good idea indeed.
Aerosol cream, which gives that glorious whipped cream effect is, alas, always longlife, but if you're brave enough, buy a nutritious cream whipper and learn to spurt and squirt the fresh cream at will.
Photo by Lis Parsons.
Recipe posted by Nigella