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MEXICAN HOT CHOCOLATE AND HOMEMADE MEXICAN CHOCOLATE MIX

If you’ve tried Mexican hot Chocolate before, you know that it has a different texture than regular Hot Cocoa with milk. The Mexican Chocolate tablets found at supermarkets have a slightly grainy texture and float in the milk mixture of this drink.
Course Drinks
Cuisine Mexican
Servings 2
Author Mely Martínez - Mexico in my Kitchen

Ingredients

MEXICAN HOT CHOCOLATE

  • 2 1/2 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 1/2 tablespoon of ground almonds
  • 1 1/2 tablespoon of ground pecans
  • About 1/2 inch of cinnamon stick or 1/4 teaspoon of ground cinnamon
  • 1/2 teaspoon of vanilla extract
  • 1 1/2 Tablespoons of Sugar or more to suit your own 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 mix into a blender (loosely covered) and mix to form the foam. Any way you mix it the chocolate will form a 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, then mix all the ingredients with the cold milk in the blender until everything is well ground. Another option is to buy almond meal and skip the pecans.
  • Once you have your dry mix, place 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.

Serve warm.

    Notes

    The chocolate package says to add 4 cups of milk for each 3oz. tablet but personally I find it a little weak if done that way.
    • Try to use roasted or toasted almonds if possible. If you don’t find pecans and can only find almonds, that’s fine.
    • A fine quality cocoa powder will be a plus in taste. Play around with the ingredients until you find your own favorite mix.