Mexican Hot Chocolate
16
on Jan 09, 2024, Updated Nov 04, 2024
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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:
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Expert Tips
- Froth it Up: Frothing creates espuma, or a light foamy top layer, which adds texture and a special touch to each sip. 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 hot chocolate is a traditional, rich, and spiced drink made with chocolate, milk or water, and warm spices like cinnamon. The chocolate used is often unrefined and minimally processed, with a slightly gritty texture from the cocoa nibs and sugar crystals. For an authentic experience, the mixture is usually frothed with a molinillo (a wooden whisk) to create espuma (a light, foamy top).
Mexican chocolate brands are available in the United States. I prefer Abuelita, though you can certainly explore other options like Ibarra or Taza. For an artisan Mexican chocolate, try Hernan.
Mexican chocolate is unique for its texture and spiced flavor; bittersweet chocolate offers a smooth, pure chocolate taste for baking; and cocoa powder is a versatile, unsweetened ingredient for adding chocolate flavor in various recipes.
Absolutely. Read dairy-free option in the Optional Variations section.
This easy Mexican hot cocoa has a similar flavor profile to champurrado but isn’t thickened with masa harina, flavored with anise, or sweetened with piloncillo.
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!
Make Ahead Instructions
To make Mexican hot chocolate ahead of time, steep canela and add the chocolate. Once everything is well-melted and blended, let it cool, then store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat on the stovetop, stirring often, until hot and add slurry and milk. Froth the hot chocolate with a molinillo or whisk just before serving to create that signature espuma (foam).
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 rich creamy texture.
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Jenna Sparks
Originally published: October 2014
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