Mexican Hot Chocolate
Mexican hot chocolate is a rich, soul-warming drink with a personality all its own. Unlike the creamy sweetness of the classic cocoa most people are used to, this version brings a bold combination of deep chocolate flavor, aromatic spices, and just a hint of heat.
Equipment
- Medium saucepan
- Wooden Spoon or Silicone Spatula
- Whisk or molinillo
- Measuring cups and spoons
- Heatproof mugs
Ingredients
- 4 cups whole milk or milk of choice
- 2 tablets about 6 ounces Mexican chocolate (such as Abuelita or Ibarra)
- 2 tablespoons cocoa powder unsweetened
- 3 tablespoons granulated sugar optional, adjust to taste
- 1 teaspoon ground cinnamon
- ¼ teaspoon chili powder or cayenne pepper optional, for heat
- 1 teaspoon pure vanilla extract
Instructions
Prep the chocolate and spices
- Chop the Mexican chocolate tablets into small chunks so they melt faster.
- Measure out cocoa powder, cinnamon, chili/cayenne (if using), sugar, and vanilla so everything’s ready to go.
- Set out your whisk or molinillo and a heavy-bottomed saucepan.
Warm the milk (gently)
- Pour the milk into the saucepan.
- Heat over medium-low, stirring occasionally, until you see light steam and tiny bubbles forming around the edges (don’t let it boil).
- Pro Tip: Gentle heat prevents a scorched taste and keeps the texture silky.
Melt the Mexican chocolate
- Add the chopped chocolate to the warm milk.
- Let it sit for 30 seconds, then whisk slowly to help it dissolve.
- Keep whisking until most of the grainy bits are melted and the mixture looks smooth.
- Pro Tip: If the milk starts to simmer hard, reduce the heat—slow melting = deeper, smoother flavor.
Add cocoa for intensity
- Sprinkle in the cocoa powder gradually while whisking, or whisk it first with a few tablespoons of warm milk to make a quick slurry, then pour it in.
- Whisk until fully combined and glossy.
- Pro Tip: Sift the cocoa (or use the slurry method) and whisk continuously to prevent lumps.
Season and sweeten
- Whisk in the ground cinnamon and a pinch of chili or cayenne (if you like a little heat).
- Taste, then add sugar 1 tablespoon at a time until it hits your sweet spot.
- Stir in the vanilla near the end so its aroma stays bright.
- Pro Tip: Mexican chocolate tablets are already sweet—start with less sugar and build up as needed.
Simmer briefly to marry flavors
- Keep the heat low and let the hot chocolate barely simmer for 1–2 minutes, stirring often.
- Look for a few lazy bubbles at the edges—no rolling boil.
- Pro Tip: A short, gentle simmer deepens the chocolate and spice notes without thickening too much.
Froth to finish
- Remove from heat. Whisk vigorously (or spin a molinillo between your palms) for 20–30 seconds until you get a soft foam.
- No molinillo? A handheld frother or quick blitz with an immersion blender also works.
- Pro Tip: Froth off the heat for the best foam and to avoid scorching.
Serve
- Warm your mugs with hot water, then pour in the hot chocolate.
- Garnish if you like: a dusting of cinnamon, a tiny pinch of chili, or a vanilla-scented dollop of whipped cream.
- Sip slowly and enjoy!
Store & reheat (if you have leftovers)
- Cool completely, then refrigerate in a sealed jar for up to 3 days.
- Reheat over low heat, whisking to bring the foam and body back.
Notes
Nutritional Value (per serving, approximate):
- Calories: 220–250 kcal
- Fat: 11–13 g
- Saturated Fat: 6–7 g
- Carbohydrates: 28–30 g
- Sugar: 25–27 g
- Protein: 6–7 g
- Fiber: 2–3 g