Authentic Mexican Hot Chocolate for Cozy Evenings
Make this rich and creamy Mexican hot chocolate to warm up cold days. This easy recipe uses chocolate, cinnamon, and a touch of spice for a comforting winter beverage.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Beverage
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups whole milk or preferred milk substitute
- 4 ounces Mexican chocolate (like Ibarra or Abuelita), chopped or crumbled
- 1/4 cup granulated sugar (adjust to taste)
- 1 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper or chili 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 frequently until the chocolate is completely melted and the sugar dissolves. Do not let the mixture boil.
- Once melted, remove the saucepan from the heat. Stir in the vanilla extract.
- To achieve the traditional frothy texture, use a whisk or a traditional molinillo. Whisk vigorously until foam forms on the surface. If you do not have a molinillo, you can use an immersion blender for a few seconds.
- Pour the rich and creamy Mexican hot chocolate into mugs immediately. Serve warm.
Notes
- For an even thicker, more traditional texture 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.
- Taste the chocolate before adding all the sugar; Mexican chocolate tablets are often pre-sweetened.
- If you prefer a less intense spice flavor, omit the cayenne pepper.
- This drink is excellent topped with whipped cream or a cinnamon stick garnish.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 30