Authentic Mexican Hot Chocolate Recipe
Make rich and creamy Mexican hot chocolate at home, flavored with traditional cinnamon and a hint of chili for a comforting winter drink.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Dessert Drink
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups whole milk (or preferred milk)
- 4 ounces Mexican chocolate tablet (like Ibarra or Abuelita), chopped
- 1/4 cup granulated sugar (adjust to taste)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper or chipotle powder (optional, for heat)
- 1/2 teaspoon vanilla extract
Instructions
- Combine the milk, chopped Mexican chocolate, sugar, ground cinnamon, and cayenne pepper (if using) in a medium saucepan.
- Heat the mixture over medium heat, stirring often until the chocolate is completely melted and the sugar is dissolved. Do not let the mixture boil.
- Once melted, remove the saucepan from the heat. Stir in the vanilla extract.
- To achieve the traditional froth, use a whisk or a traditional molinillo. Whisk vigorously until a layer of foam forms on top. If you do not have a molinillo, you can use an immersion blender for a few seconds.
- Pour the rich and creamy hot chocolate into mugs immediately. Serve warm.
Notes
- For an extra thick hot chocolate, similar to Champurrado, dissolve 1 tablespoon of masa harina in 1/4 cup of cold milk before adding it to the saucepan in Step 1.
- Serve this traditional Mexican beverage with pan dulce or churros.
- If you cannot find Mexican chocolate tablets, substitute with 4 ounces of high-quality dark chocolate (70% cacao) and increase the cinnamon slightly.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 28g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg