Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Hot Chocolate Mayan Style

  • Yield: 4 cups


  • 2 ounces (squares) bitter, un-sugared bakers' chocolate
  • 1 cup hot water
  • 3 tablespoons honey
  • Salt to taste (minimal)
  • 3 cups hot milk
  • 4 cinnamon sticks


  • Chop the chocolate and heat it in the water until melted. Add honey, salt, and beat the hot chocolate water with a balloon wire whip as you add the warmed milk. To make it more frothy and give more food value, you can beat up an egg or two, add hot chocolate to it, then pour it into the chocolate cooking pot and continue to whip. Serve in mugs with cinnamon-stick stirrers in each.