Mexican Hot Chocolate
This easy Mexican hot chocolate is similar to champurrado, but it isn’t thickened with masa harina, flavored with anise, or sweetened with piloncillo. Don’t worry, though. Just because it is a bit simpler to make doesn’t make it any less delicioso.
Recipe Ingredients & Substitutions
One of my favorite things about this recipe for Mexican hot chocolate is how simple it is. You only need a handful of readily available ingredients to make it! Here’s what to grab:
- Water – If possible, use filtered water for the best taste.
- Canela, a.k.a. Cinnamon Sticks – Canela is a variety of cinnamon popular in Mexican and other Latin American cuisines. Ceylon cinnamon is commonly referred to as Mexican Cinnamon or True Cinnamon. It is not hot, spicy, and does not have a peppery kick that is associated with more common cinnamon sticks. It’s softer and more fragrant than the typical Cassia cinnamon found in U.S. stores, with a delicate, sweet flavor that makes it a favorite in many traditional recipes. If possible, buy your cinnamon sticks from a Mexican grocery store to get the most authentic taste. As a bonus, spices from Hispanic supermarkets are typically sold in plastic baggies rather than jars, making them way less expensive than most grocery stores.
- Mexican Chocolate – This is the heart and soul of Mexican hot chocolate, packed with rich chocolate flavor from roasted cacao nibs! It’s typically sold in round discs stacked in a short, squat package. You can usually find it either next to the regular hot chocolate or in the international aisle of most grocery stores.
- Corn Starch – To get the thick, coat-the-back-of-a-spoon consistency, a touch of cornstarch is your best friend. Just make sure to whisk it into a slurry before adding to the pot, or you’ll risk it getting all clumpy.
- Milk – Whole milk is my favorite for a rich mouthfeel, but you’re welcome to use the dairy or unsweetened plant-based milk of your choice. Or you can omit the milk altogether for a delicious chocolate de agua.
How to Make Mexican Hot Chocolate
Making traditional Mexican hot chocolate is a snap. Here’s how it’s done:
- Make Canela Tea. Bring 8 cups of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 30 minutes to 1 hour.
- Melt Chocolate. Discard cinnamon sticks and return water to medium-low heat. Add Mexican chocolate stir until dissolved. For a frothy authentic Mexican hot chocolate, use a molinillo as a whisk for mixing that rich flavor chocolate in a way just like Grandma used to make it! Simply whisk the chocolate until it is completely mixed thoroughly by simply holding the molinillo between your hands and rubbing back and forth repeatedly, until frothy.
- Make Slurry. In a separate cup, dissolve cornstarch in ¼ cup of cold water. Stir to prevent clumps and add to the pot, stirring as you pour it in.
- Simmer. Add the milk and let it come to a slow boil, being careful to turn off the heat as soon as it boils. It will thicken a little and will be creamier with whole milk.
Watch this video to see how simple this Mexican Hot Chocolate is made.
Optional Variations & Dietary Adaptations
While I love this authentic recipe for Mexican hot chocolate just the way it is written, there are plenty of opportunities to make it your own. Here are a few ideas to get you started:
- Dairy-Free/Vegan Mexican Hot Chocolate – Simply swap in the (preferably unsweetened) plain, vanilla, or chocolate-flavored plant-based milk of your choice. You should also double-check your Mexican chocolate tablets, though most don’t include any milk products. Feel free to omit the milk entirely to make chocolate de agua.
- Spiked – For a rich, decadent, and boozy cocktail, try adding a splash of Kahlua, peppermint schnapps, or the liqueur of your choice. You can also go way over the top by serving some of my Mexican Hot Chocolate Cookies on the side. YUM!
- Extra Spicy Mexican Hot Chocolate – If you want more of a tongue-tingling, Mayan-style hot chocolate, feel free to add a pinch of cayenne pepper or the hot chili powder of your choice.
- Other Add-Ins/Add-Ons – While I love the unadulterated flavor of Mexican spiced hot chocolate, you have tons of options here. Feel free to add some vanilla extract for a warm, aromatic boost, or experiment with other flavors like almond extract. You can also have a blast garnishing: it’s excellent topped with whipped cream or marshmallows, and candy canes or extra canela make great stir-sticks!
Expert Tips
- Authenticity First: The key to a great cup of this cozy drink is using authentic Mexican hot chocolate, which are spiced with cinnamon and have a different consistency than regular bar chocolate. Try artisan made Mexican hot chocolate skulls from HERNÁN.
- Froth it Up: To get that delightful frothy foam that’s characteristic of Mexican-style hot chocolate, use a traditional molinillo or a whisk. Whisk vigorously as the chocolate melts to incorporate air and create a light, frothy texture.
- Batch It: If you’re planning on serving it for a party, feel free to double or triple the recipe as needed. I like to keep it warm using a slow cooker.
Frequently Asked Questions
Mexican chocolate is made by grinding cacao nibs, sugar and cinnamon, and has a more granular texture than what most Americans are used to. Depending on the brand, other flavorings like chiles, allspice or nutmeg may also be added.
This Mexican hot chocolate is thickened with cornstarch giving it a velvety unique twist. It typically involves combining rich chocolate with milk and a touch of cornstarch for thickness. This variation of hot chocolate includes cinnamon, providing a distinctive and aromatic flavor. The cornstarch not only adds a smooth consistency but also contributes to the overall texture, making it a comforting and indulgent treat.
Champurrado is a Mexican hot chocolate drink with a bold taste of corn from the masa harina (corn flour); the consistency is like that of a thin cream of wheat. This easy Mexican hot chocolate is less thick than champurrado, but can still coat the back of a spoon like a champ. Drink one mugful and your chocolate cravings will be completely satisfied!
My personal favorite is Abuelita brand, as that’s what I grew up with. That said, feel free to use other widely available brands like Ibarra or Taza. For a fancier cup, try Hernan, an artisanal brand – it’s another one of my favorites!
Absolutely! Feel free to omit the milk entirely to make chocolate de agua. Or for a creamy option, pick the plant-based milk of your choice and ensure your Mexican chocolate is vegan-friendly. Spoiler alert: most of them are!
So long as your Mexican chocolate brand of choice is free from nuts (some contain almonds) and you use any non-nut-based milk, you should be in the clear. It’s also a gluten-free, celiac-friendly beverage, but you’ll need to be careful about cross-contamination in the kitchen.
Mexican hot chocolate stands out from the crowd, thanks to its unique star ingredient: Mexican chocolate. Unlike regular chocolate bars, Mexican chocolate has a distinctively grainy texture and an aromatic spice profile. Additionally, while hot cocoa relies on cocoa powder, Mexican hot chocolate uses real chocolate that contains cocoa butter, which results in a richer, more delicious cup of chocolate yumminess.
The two most popular brands of Mexican chocolate available in the U.S. are Ibarra and Nestle’s Abuelita. They are commonly found in large supermarkets and in Latin grocery stores. Another popular brand is Taza, an organic variety with different flavor options.
I love purchasing artisanal chocolate, but generally I buy Abuelita, because that is the brand I grew up with.
I’m biased since I grew up with Abuelita, but I prefer it to Ibarra.
If you grew up in the US, you likely make your hot chocolate by emptying a packet of hot chocolate mix into a mug and topping it with hot milk or water. While this recipe for Mexican hot chocolate takes just a bit longer because you’re using real Mexican chocolate, the results are well worth the extra time.
Also, unlike American hot chocolate, this Mexican beverage is scented with cinnamon, making it extra cozy when the weather is chilly.
Finally, Mexican hot chocolate is thicker than traditional hot chocolate because it uses cornstarch. You can’t taste the extra ingredient, but the consistency is luscious.
I personally serve my Mexican hot chocolate as is, no frills attached. I promised you easy, right? All that said, feel free to add your own twist – a dollop of whipped cream, a handful of marshmallows, a dusting of cinnamon sugar or grated chocolate, or a cinnamon stick as a swizzle would all be welcome additions.
While there are a few classic Mexican hot chocolate spices, none of them are particularly spicy. If you can tolerate cinnamon and nutmeg, you should be fine! All that said, if you want a spicier drink, you can always add some heat and/or use a spicy variety of Mexican chocolate.
Storage & Reheating
If you have any leftovers, you can store them in a covered container, such as a mason jar in the fridge for 2-3 days. When you’re ready to enjoy it again, just reheat it gently on the stove. Be sure to stir it well while reheating to maintain its smooth and creamy texture.
More Warming Drinks
- Peppermint Mexican Hot Chocolate
- Champurrado (Chocolate Atole)
- El Cucuy (Mezcal Apple Cider Hot Toddy)
- Hibiscus-Cinnamon Tea
- Atole de Vainilla
- Chamomile Tea and Cinnamon Tea
- Café de Olla
- Ponche Navideño (Mexican Christmas Fruit Punch)
- Calientito (Warm Pear Cider)
- Kahlúa Café
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.
Mexican Hot Chocolate Recipe
Ingredients
- 8 1/4 cups water, divided
- 3 cinnamon sticks
- 6 ounces Mexican chocolate
- 4 tablespoons corn starch
- 1 cup milk, whole or almond milk
- Kahlua or Peppermint schnapps, optional
Instructions
- Bring 8 cups of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 1 hour.
- Discard cinnamon sticks and return water to medium-low heat. Add Mexican chocolate stir until dissolved.
- In a separate cup, dissolve corn starch in ¼ cup of cold water. Stir to prevent clumps and add to pot, stirring as you pour it in.
- Add the milk and let it come to a slow boil, being careful to turn off heat as soon as it boils. It will thicken a little and will be creamier with whole milk.
Video
Notes
- Dairy-Free/Vegan Mexican Hot Chocolate – Simply swap in the (preferably unsweetened) plain, vanilla, or chocolate-flavored plant-based milk of your choice. You should also double-check your Mexican chocolate tablets, though most don’t include any milk products. Feel free to omit the milk entirely to make chocolate de agua.
- Spiked – For a rich, decadent, and boozy cocktail, try adding a splash of Kahlua, peppermint schnapps, or the liqueur of your choice. You can also go way over the top by serving some of my Mexican Hot Chocolate Cookies on the side. YUM!
- Extra Spicy Mexican Hot Chocolate – If you want more of a tongue-tingling, Mayan-style hot chocolate, feel free to add a pinch of cayenne pepper or the hot chili powder of your choice.
- Other Add-Ins/Add-Ons – While I love the unadulterated flavor of Mexican spiced hot chocolate, you have tons of options here. Feel free to add some vanilla extract for a warm, aromatic boost, or experiment with other flavors like almond extract. You can also have a blast garnishing: it’s excellent topped with whipped cream or marshmallows, and candy canes or extra canela make great stir-sticks!
- Authenticity First: The key to a great cup of this cozy drink is using authentic Mexican hot chocolate tablets or bars, which are spiced with cinnamon and have a different consistency than regular bar chocolate.
- Froth it Up: To get that delightful frothy foam that’s characteristic of Mexican-style hot chocolate, use a traditional molinillo or a whisk. Whisk vigorously as the chocolate melts to incorporate air and create a light, frothy texture.
- Batch It: If you’re planning on serving it for a party, feel free to double or triple the recipe as needed. I like to keep it warm using a slow cooker.
Photography by Jenna Sparks
Originally published: October 2014
16 Comments on “Mexican Hot Chocolate”
It seems like it’s a lot of water. Is that typical?
My daughter Zoey had made this as an non alcoholic drink used 1 tsp spoon of peppermint extract and it was really good. Thank you for this recipe and instead of Spanish coxoa she used Hershey chocolate because we could not find any spanish cocoa
Rico !
I love love your site. I grew up in a small Texas town and my best friend at the time was first generation American. Her Mom and Dad and other family members were all from Mexico. I was blessed to taste all the recipes you post. They are so authentic. Her mom didnt speak a lick of English. She introduced me to these recipes I love the Mexican Hot Chocolate the most. Ohhhhh also running around eating homemade tortillas. I also experienced their cultural traditions they shared with me as well. Day of the Dead, tamales, and Christmas on Christmas eve I still remember all of that. We moved when we both turned 10 but I still remember even though I am 50 years old. Please keep sharing.
Is it possible to make this ahead of time and reheat in a crockpot?
YES! Absolutely!
Hello there, thank you for your recipe gonna definitely try. May I ask where I can buy the Mexican traditional clay cup please? It’s so cute
Thank you Grace! I actually purchased that one in San Antonio, but I have seen similar ones at Latin markets like Lowe’s Market in Denver.
What are the little skulls in the pictures?
Artisanal chocolate skulls from Hernan: https://bit.ly/2VVnV8d
Love the recipes. Reminds me of my nana’s house
First time making Mexican hot chocolate and it’s better than I thought. Thanks for this recipe it was super clear to understand
This looks so good. I love you’re video! What is the song playing? I tried asking SIRI and she doesn’t know…go figure lol but I love it. I also want your cups! I keep watching because everything’s so beautiful.
This looks delicious! What a great cozy drink for cold weather.
Which mexican chocolate did you use?
Thanks
Hola Divya,
I prefer Abuelita because that is what I grew up using. YUM!