Hot Chocolate with Agave and Almonds

Definitely rich, and delicious enough for dessert. Chocolate is native to Mexico, where it is whipped into a light-flavored, frothy drink, fragrant with soft Mexican cinnamon and slightly gritty with sugar and almonds. Here, the flavors are enhanced with crema de almendrado, an almond-flavored liqueur based on agave nectar. If you can’t find it, any almond liqueur (such as Amaretto) may be substituted.


  • 6 ounces milk
  • 1 ounce Ibarra-brand Mexican chocolate, about ¼ disk
  • ounces crema de almendrado (or other almond liqueur)
  • Whipped cream
  • Freshly grated nutmeg


  1. Heat the milk with the chocolate, stirring often with a whisk. Do not allow the mixture to boil. Add the crema de almendrada and heat through. Using a wire whisk, whip until frothy and light.
  2. Pour into a heated mug and top with a dollop of whipped cream, then grate a tiny wisp of nutmeg onto the cream. Serve hot.


Substitute 1 tablespoon raspberry-flavored liqueur and 1 tablespoon brandy for the crema de almendrada. Substitute a drizzle of chocolate syrup for the nutmeg.