Mexican Hot Chocolate Recipe
Mexican hot chocolate is a comforting blend of rich chocolate, warm cinnamon, and creamy milk. Rooted in Mexican culinary traditions, this drink offers a perfect balance of sweetness and spice. Whether enjoyed on a chilly evening or as a festive treat, it’s a hug in a mug that warms the soul.
- Prep Time: 1 hour
- Cook Time: 5 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 cups 1x
- Category: Beverage
- Cuisine: Mexican
Ingredients
- 8 cups water, divided
- 3 cinnamon sticks
- 6 ounces Mexican chocolate (e.g., Abuelita or Ibarra)
- 4 tablespoons cornstarch
- ¼ cup cold water (for cornstarch slurry)
- 1 cup milk (whole or almond milk for dairy-free option)
- Optional: Kahlúa or peppermint schnapps for a boozy twist
Ingredient Notes & Substitutions
- If Mexican chocolate isn’t available, use bittersweet chocolate and add 1 teaspoon ground cinnamon.
- Cornstarch can be swapped with arrowroot powder for thickening.
- Almond milk adds a nutty flavor and works well as a non-dairy alternative.
Instructions
Bring 8 cups of water to a boil in a medium saucepan. Add the cinnamon sticks, remove from heat, and cover. Let steep for 1 hour to infuse the water with warm, aromatic spice. Discard the cinnamon sticks after steeping.
Return the infused water to medium-low heat. Add the Mexican chocolate and stir continuously until fully dissolved. The mixture will turn dark and slightly frothy.
In a small cup, mix cornstarch with ¼ cup cold water to form a smooth slurry. Slowly pour the slurry into the pot while stirring constantly to prevent lumps. Allow it to simmer gently until it starts to thicken.
Pour in the milk and stir gently. Heat the mixture until it just begins to boil, then immediately turn off the heat to avoid scorching. The milk adds creaminess and balances the spices.
Pro Tip: Use a whisk or traditional molinillo to create an authentic frothy texture while stirring.
Notes
Serving Suggestions
Serve hot in mugs with optional toppings like whipped cream, marshmallows, or a sprinkle of cinnamon. Pair with churros or sweet bread (pan dulce) for an authentic experience.
Tips & Tricks
- Stir continuously while adding cornstarch to prevent clumping.
- Avoid boiling the milk for too long—it can scorch or overflow.
- For extra frothiness, whisk vigorously before serving.
Storage & Reheating
Let leftovers cool completely before storing in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave individual servings in short intervals until warm.
Find it online: https://mexicanrecipe.info/mexican-hot-chocolate/