Traditional Mexican Hot Chocolate Recipe

If you have never had Mexican hot chocolate now is the time

Oh this stuff is good. Mexican hot chocolate is traditionally made with coarse Mexican dark chocolate disks, hot milk or water, assorted chili and spices, and a little elbow grease. The milk or water is heated, the chocolate is grated and vigorously whisked into the hot milk until a frothy top develops.

How to froth the chocolate

Traditionally a carved wooden molinillo is used to froth up the chocolate, but a hand whisk will also work. Some people use a blender to really froth up the milk.

Mexican chocolate

Ibarra and Abuelita are traditional mexican chocolate brands. I like Taza, an organic Mexican-style chocolate that is actually made in Somerville, Massachusetts. The founder of Taza fell in love with Mexican chocolate while visiting Oaxaca, and brought the art of stone ground chocolate to the U.S. Taza makes organic, stoneground chocolates infused with a variety of flavors, including: Cinnamon, orange, vanilla, salt & pepper, gualjillo chili and chipotle chili, my personal favorite.

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Add ons

You can add a variety of flavorings to Mexican hot chocolate. You can add a dried chili or chili powder, a stick of cinnamon, vanilla, nutmeg or star anise to the hot milk. Taza chocolate already has added flavorings.

Grown up versions

Just hot chocolate and milk are delicious, but you can make grown-up versions by adding powdered espresso, or better yet, a splash of kahlua.

Mexican hot chocolate

Prep 5 mins

Cook 5 mins

Total 10 mins

Yield 1 drink

Mexican hot chocolate is a deep, dark, frothy, spiced treat that can be served at breakfast, for dessert, or with a splash of kahlua for a grown-up treat.

Ingredients

1 1.3-ounce disk Mexican chocolate
1 cup whole or 2 % milk, or water
Pinch of salt
Splash of kahlua (optional)

Instructions

Finely chop or grate the chocolate. Set aside.
In a saucepan, over medium heat, warm milk until it begins to bubble around the edges of the pan. Remove from heat and stir in a pinch of salt.
Add the chocolate and stir to dissolve. Return saucepan to a low heat and whisk vigorously to froth.