If you’ve tried Mexican Hot Chocolate, you know it has a different texture than regular Hot Cocoa with milk. The Mexican Chocolate tablets have a rich flavor and thick consistency, giving your hot chocolate drink a unique taste. I will teach two ways to prepare your drink, from scratch or by using a chocolate package mix. Both methods are effortless to make and only take a few minutes.
Where did Mexican Hot Chocolate come from
Mexican chocolate has existed since prehispanic times; there are even histories of the God Quetzalcoatl giving grains of cacao beans to Toltecs as a gift. Because of this, chocolate was a symbol of wealth used only by warriors and people of high society. On some occasions, prepare for rituals or ceremonies. Only prepare with hot water, honey, and a handful of flowers or spices, and on occasions with masa-harina.
Nowadays, you can find popular chocolate tables like “Abuelita or Ibarra” all over Mexico. In the Southern states (Tabasco, Campeche, and Chiapas) of Mexico, where cacao is growing, you can find more artisanal chocolate brands like “el choco, mexicolate, and xocao”. Allowing us to try all the varieties of chocolate tables Mexico offers.
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| Cacao Growers in Tabasco, Mexico. Photo Courtesy of "Gringo Loco" |
What Makes Mexican Hot Chocolate Different
Mexican chocolate has a more rustic and grainy texture than American or European chocolate. Mexican chocolate is combined with spices such as cinnamon, anise, and even dry chiles (chili powder) to give it a little kick depending on the manufacturer. The combination of spices creates a grainy texture, and the use of the molinillo (Mexican wooden whisk) gives the drink a creamy and frothy texture.
Mexican Hot Chocolate and Homemade Mexican Chocolate Mixes
Making your hot chocolate from scratch or with a package mix only takes a few minutes and can be adjusted to your personal taste. Plus, making your own mix adds more iron, calcium, antioxidants, and fiber to your diet. You’ll find the recipe below, along with the regular store-bought Mexican Chocolate recipe.
How to make Mexican hot chocolate recipe
This first recipe is done with the Mexican chocolate tables. The chocolate package says to add 4 cups of milk for each 3oz. tablet, but I find it a little weak if done that way, and add a little extra.
Ingredients:
- Mexican Chocolate tables
- Milk
Directions:
Combine milk and chocolate. Place chopped chocolate and milk in a medium-sized saucepan and simmer for a few minutes over medium-low heat. The chocolate will start to dissolve while you stir it.
Make it frothy. Once the Chocolate has dissolved, you can froth the mix using a Mexican molinillo or a hand-held mixer to form a nice foam (being careful with the hot chocolate). You can also place the mixture into a blender (loosely covered) to create the foam. Any way you mix it, the chocolate will form a foam. Serve and enjoy!
Homemade Hot Chocolate Mix:
Now this recipe is to prepare our own chocolate mix at home. Similar to having a repackaged mix.
Notes:
- Try to use roasted or toasted almonds if possible. If you don’t find pecans and can only find almonds, that’s fine. Just substitute the number of pecans for the almonds.
- A fine quality cocoa powder will be a plus in taste. Play around with the ingredients until you find your own favorite mix.
Ingredients:
- Milk
- Cocoa powder
- Freshly ground almonds
- Freshly ground pecans
- Cinnamon stick or ground cinnamon
- Vanilla extract
- Sugar
Grinde your nuts and spices. Place dry ingredients (ground pecans, almonds, and cinnamon) along with the cocoa powder and sugar in a small bowl and mix well. The above pictures show an option to grind the nuts using a spice grinder. In case you don’t have a spice grinder but have one of those power blenders like a Vitamix,
Combine all the dry ingredients. Now mix all the ingredients in the blender until everything is well grounded.
Mix thoroughly. Place the ground dry ingredients in a small saucepan with the cold milk and vanilla. Mix thoroughly with the cold milk to avoid forming clumps; this is very important since the almond and pecans slightly thicken the mix.
Simmer. Lastly, place the saucepan over low heat on your stovetop and simmer, constantly whisking until it starts to boil. You can use the molinillo or an immersion blender to form the foam.
Serve warm.
¡Buen provecho!
Mely,
What to eat with your hot chocolate
Now that you have a creamy and delicious hot drink, what do you eat it with? Well, if you love sweet bread, try our soft and flavorful Conchas or the Mexican little piggy cookies. For a crunchy alternative, try the Mexican churros or Buñuelos. What if you don't have enough time to prepare a side companion? Try the mantecadas ready in 30 minutes.
What to add to your Mexican hot chocolate
Here, you can get creative and add some of your favorite flavors and toppings. For example, some people add a stick of cinnamon while boiling the milk to enhance the chocolate flavor; just remember to discard the cinnamon sticks before drinking your hot chocolate. For a sweetener, piloncillo and brown sugar are great alternatives. What about spices? You can always add your favorite, like a teaspoon of ground cinnamon or a pinch of cayenne pepper, to add some kick to it. Finally, if you have a sweet tooth, garnish your hor drink with marshmallows or whipped cream.
If you like this recipe, maybe you will also love our Champurrado!
Receta en Español Chocolate Caliente Mexicano.
📖 Recipe
Hot chocolate and chocolate mix
Ingredients
MEXICAN HOT CHOCOLATE
- 2 ½ Cups of milk
- 1 3 oz. Mexican Chocolate Tablet like Abuelita or Ibarra cut in pieces.
Homemade Mexican Chocolate Mix:
- 2 cups of cold milk
- 3 Tablespoons cocoa powder
- 1 ½ tablespoon of ground almonds
- 1 ½ tablespoon of ground pecans
- About ½ inch of cinnamon stick or ¼ teaspoon of ground cinnamon
- ½ teaspoon of vanilla extract
- 1 ½ tablespoon of Sugar or more to suit your taste
Instructions
MEXICAN HOT CHOCOLATE
- Place chopped chocolate and milk in a medium-sized saucepan and simmer for a few minutes over low heat. The chocolate will start to dissolve while you stir it.
- Once the Chocolate has dissolved, you can froth the mix using a Mexican molinillo or a handheld mixer to form a nice foam (being careful with the hot chocolate). You can also pour the mixture into a blender (loosely covered) to create the foam. Serve and enjoy!
Homemade Mexican Chocolate Mix:
- Place dry ingredients (ground pecans, almonds, and cinnamon) along with the cocoa powder and sugar in a small bowl and mix well. The above pictures show an option to grind the nuts using a spice grinder. In case you don’t have a spice grinder but have one of those power blenders like a Vitamix.
- Once you have your dry mix, place them in a small saucepan with the cold milk and vanilla. Mix thoroughly with the cold milk to avoid forming any clumps, this is very important since the almond and pecans will slightly thicken the mix.
- Now, place the saucepan over a low heat and simmer, whisking constantly until it starts to boil. You can use the molinillo or an immersion blender to form the foam.
Erica DeMerit
I have loved abuelita for years and a close friend's mom used to make us from scratch - but after having my kids, I can't do milk anymore - will this work with almond milk?
Mely Martínez
Hello Erica,
Of course, it will work with almond milk.
Craig Garver
What a great way to end the day with this recipe. I've been cooking recipes from the cookbook and the website, everything has been outstanding!
My son, ever the skeptic, refused to try this, then drank three servings in a row! Guy is worse than our Chihuahua twins!
Craig Garver
Just bought the cookbook after discovering the website and listening to about 5 hours of the podcasts. I've spent two days making your recipes, including this one, just love everything. I live in Tucson and there's a great Mexican grocery store a couple miles away, so everything was made with the real stuff, meat from Sonora, and a lot of the produce, Ibarra chocolate, etc.
Amazing food, thanks!
Mely Martínez
Hello Craig!
Have fun cooking!
Buen provecho!