EspañolMexican Hot Chocolate is more than a tasty treat, it's wrapped up in meaningful memories for me. Learn how to make it in minutes.
When I was 5 years old, my family lived just three houses down from my abuelita. It was like a dream for me! I remember clearly waking up, putting my shoes on and running to her house every day. I always knew exactly where I could find her, too.
I can still see her in my mind's eye, there in her kitchen, seated on a small stool next to the stove, eating one of her favorite breakfast combos, a glass of cold, whole milk and a concha, or two.
She always greeted me with a smile and was always ready, molinillo in hand, to welcome me with a steaming cup of Mexican hot chocolate. I can still smell the cinnamon and chocolate in the air, divine!!
I treasure those memories!
I guess that's one of the reasons I love Mexican hot chocolate so much. It takes me back to those mornings with her. There is something very nurturing about serving a cup of hot chocolate. I think she felt it, and I feel it every time I serve it to my own family.
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Ingredients and Variations
The Mexican chocolate recipe can be as simple or as fancy as you like. Some families make it from scratch using chili powder, cinnamon sticks, cacao nibs, cacao beans or unsweetened cocoa powder for a stronger chocolate flavor. Others add a little bit of vanilla extract.
Bus as you read in the title, my intention with this post is to give you the easiest recipe ever, so for this, you just need 3 simple ingredients, that's it!
Milk – for a creamy texture, whole milk is preferred but you can use 2% if you like. For extra creaminess, add a little bit of heavy cream.
Mexican chocolate tablets – the most popular brands in the USA are Ibarra and Abuelita and you can find them in almost any grocery store or online.
A stick of Cinnamon – please use Ceylon Cinnamon
This chocolate drink is made with hot milk, but you can also prepare it with hot water for a lighter texture.
For vegan Mexican hot chocolate please substitute the cow's milk with coconut milk, oat milk, almond milk, or any other plant-based milk of your choice. Easy!
What is a Molinillo?
Molinillo is a type of wooden whisk that is used to make hot chocolate in Mexico. It's widely available in Mexican supermarkets but you can also find it online. If you don't have one you can use a plain wire whisk.
And you can use an immersion blender for a frothy texture if you like.
RELATED POST: Mexican Chocolate and Hazelnut Ice Pops
Here is the recipe. If you make it, be sure to snap a photo and share it on social media with #mamalatinatips hashtag. I’d love to see it and share it as well.
Traditional Mexican Hot Chocolate
Makes 4 cups
Ingredients
- 4 cups of whole milk (you can use low-fat milk as well. I just happen to prefer the whole version for this recipe)
- 1 large cinnamon stick
- 1 1/2 tablets of Mexican chocolate (you can find it in the Hispanic foods aisle in your supermarket or at a Mexican supermarket)
Utensils
- One molinillo, this is a traditional wooden tool to make the chocolate frothy and good. If you don't have one, you can use a whisk.
- Medium saucepan, if you have a olla de barro (Mexican clay pot) even better
Pour milk into a large pot, add the cinnamon stick and the tablets of Mexican chocolate.
Warm the milk over medium heat, moving constantly with the molinillo or whisk until the tablets are completely dissolved. Don’t take your eyes off the milk because it will boil quickly.
When the milk and chocolate start boiling, reduce the heat and let it simmer for 3-5 minutes. Let it cool down for 5 minutes.
If you want to give your chocolate an extra layer of flavor, add a pinch of cayenne pepper.
Whisk until the chocolate gets frothy (you can also use an immersion blender), and serve with your favorite pan dulce.
.Try conchas, espejos, niño envuelto, pan de muerto or bolillos just to name a few.
Other Ways to Make Mexican Hot Chocolate
If you are in a hurry, say a guest arrives at your home and you need something yummy and fast. Try out this:
An Easy Mexican Hot Chocolate Recipe
Pour two cups of milk along with the chocolate tablets into a blender with 1/2 teaspoon ground cinnamon.
Mix until well blended, pour into a pot, and warm it up over high heat, stir constantly, when the milk starts boiling, lower the temperature, let it simmer for 2 minutes and finally add the other two cups of cold milk. Serve.
Mexican Chocolate Frappé
Do you or your family prefer Mexican “hot” chocolate cold? Make Mexican Chocolate Frappé! Your kids are going to like it. Prepare the chocolate following the directions above.
Then, blend 1 cup of crushed ice per two cups of Mexican chocolate. Top with whipped cream. Serve.
Enjoy!
Print the Mexican Hot Chocolate Recipe
Traditional Mexican Hot Chocolate
Ingredients
- 4 cups of whole milk you can use low-fat milk as well. I just happen to prefer the whole version for this recipe
- 1 large cinnamon stick
- 1 tablet of Mexican chocolate you can find it in the Hispanic foods aisle in your supermarket or at a Mexican supermarket
You will also need:
- 1 molinillo this is a traditional wooden tool to make the chocolate frothy and good. If you don't have one, you can use a whisk.
Instructions
- Pour milk into a large pot, add the cinnamon stick and the tablet of Mexican chocolate.
- Warm the milk over high heat, moving constantly with the molinillo until the tablets are completely dissolved. Don't take your eyes off the milk because it will boil quickly.
- When the milk and chocolate start boiling, reduce the heat and let it simmer for 3-5 minutes. Let it cool down for 5 minutes.
- Mix until the chocolate gets frothy, serve with your favorite pan dulce. Try conchas, orejas, roscas chinas, or churros, just to name a few.
Video
Nutrition
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