There's something magical about wrapping your hands around a warm mug of Mexican hot chocolate on a chilly evening. This traditional Mexican hot chocolate recipe brings together rich dark chocolate, warming spices, and a hint of heat that creates an unforgettable drinking experience. Unlike regular hot cocoa, Mexican hot chocolate offers a complex flavor profile that's both comforting and exciting..
Why You'll Love This Mexican Hot Chocolate
This Mexican hot chocolate recipe stays true to its traditional roots while being easy enough to make in your own kitchen. The combination of high-quality chocolate, cinnamon, and a touch of chili creates a drink that's simultaneously rich, warming, and slightly spicy. Perfect for cold winter nights, holiday gatherings, or whenever you're craving something more interesting than regular hot chocolate.
Ingredients
For 4 servings:
- 4 cups whole milk
- 8 ounces Mexican chocolate (such as Ibarra or Abuelita), roughly chopped
- 1 cinnamon stick
- ¼ teaspoon pure vanilla extract
- ⅛ teaspoon ground cayenne pepper (optional, adjust to taste)
- Pinch of salt
- Whipped cream and ground cinnamon for garnish (optional)
Instructions
Prepare the Base
- Pour the milk into a medium saucepan and add the cinnamon stick.
- Heat over medium-low heat until small bubbles form around the edges of the pan (do not let it boil).
- Add the chopped Mexican chocolate and salt.
Develop the Flavors
- Reduce heat to low and whisk constantly until the chocolate is completely melted.
- Add the vanilla extract and cayenne pepper (if using).
- Continue whisking until the mixture is smooth and well-combined, about 2-3 minutes.
Create the Perfect Texture
- Using your wooden spoon or molinillo, vigorously whisk the hot chocolate until it becomes frothy.
- Remove the cinnamon stick.
- Serve immediately while hot.
Equipment
- Medium saucepan
- Wooden spoon or molinillo (traditional Mexican chocolate whisk)
- Measuring spoons
- Sharp knife for chopping chocolate
Storage
- Store any leftover Mexican hot chocolate in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop, whisking to recreate the frothy texture.
- For a quick Mexican hot chocolate mix, combine chopped Mexican chocolate with ground cinnamon and cayenne in an airtight container. Store at room temperature for up to 3 months.
Gift-Giving Ideas
This Mexican hot chocolate makes a thoughtful homemade gift. Create a Mexican hot chocolate gift set by packaging the dry ingredients in a mason jar with:
- Chopped Mexican chocolate
- Cinnamon sticks
- A small bottle of vanilla extract
- A card with preparation instructions
- A traditional molinillo (optional)
Top Tip
If you can't find Mexican chocolate, substitute with dark chocolate (70% cocoa) plus 1 teaspoon ground cinnamon and 2 tablespoons granulated sugar.
FAQ
What makes Mexican hot chocolate different?
Mexican hot chocolate stands out for its unique blend of chocolate with cinnamon and often chili peppers. It's made with traditional Mexican chocolate discs that contain sugar and spices, creating a richer, grittier texture than regular hot chocolate.
What is abuelita Mexican hot chocolate?
Abuelita is a popular brand of Mexican chocolate tablets made by Nestlé. The tablets contain dark chocolate, sugar, cinnamon, and other spices. The name "abuelita" means "grandmother" in Spanish, referencing the traditional recipe passed down through generations.
What is the difference between hot chocolate and champurrado?
While Mexican hot chocolate is made primarily with milk and chocolate, champurrado is a thick, warm drink made with masa harina (corn flour), giving it a much thicker consistency. Champurrado is technically an atole (a hot corn-based beverage) flavored with chocolate.
This Authentic Mexican Hot Chocolate recipe is the perfect balance of creamy, spicy, and indulgent, making it an absolute must-try for cozy evenings or festive gatherings. Its rich flavors and comforting warmth will have you coming back for more. Try it today, and don’t forget to leave a comment below to share your thoughts! If you love it, share the recipe with friends and family to spread the joy.
Love hot drinks? Try this Hot Buttered Rum Recipe for another unique twist.
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Pairing
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Mexican Hot Chocolate Recipe
Equipment
- Medium saucepan
- Wooden spoon or molinillo (traditional Mexican chocolate whisk)
- Measuring spoons
- Sharp knife for chopping chocolate
Ingredients
- 4 cup whole milk
- 8 ounces Mexican chocolate (such as Ibarra or Abuelita), roughly chopped
- 1 cinnamon stick
- ¼ teaspoons pure vanilla extract
- ⅛ teaspoons ground cayenne pepper (optional, adjust to taste)
- Pinch of salt
- Whipped cream and ground cinnamon for garnish (optional)
Instructions
Prepare the Base
- Pour the milk into a medium saucepan and add the cinnamon stick.
- Heat over medium-low heat until small bubbles form around the edges of the pan (do not let it boil).
- Add the chopped Mexican chocolate and salt.
Develop the Flavors
- Reduce heat to low and whisk constantly until the chocolate is completely melted.
- Add the vanilla extract and cayenne pepper (if using).
- Continue whisking until the mixture is smooth and well-combined, about 2-3 minutes.
Create the Perfect Texture
- Using your wooden spoon or molinillo, vigorously whisk the hot chocolate until it becomes frothy.
- Remove the cinnamon stick.
- Serve immediately while hot.
Notes
- Use whole milk for the richest, creamiest texture. For a dairy-free version, full-fat coconut milk works beautifully.
- Don't skip the whisking step – it creates the signature frothy texture that makes Mexican hot chocolate special.
- If you can't find Mexican chocolate, substitute with dark chocolate (70% cocoa) plus 1 teaspoon ground cinnamon and 2 tablespoons granulated sugar.
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