🇲🇽 Mexican recipesDrink
Mexican Hot Chocolate
By Groceree
Also known as Chocolate Caliente Mexicano
Stone-ground Mexican chocolate with cinnamon and sugar melted into hot milk and frothed with a wooden molinillo until foamy, with an optional pinch of chilli for warmth. Drunk with pan dulce and churros.
Last updated
- Servings
- 4 servings
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
Ingredients
- Mexican chocolate90 g
whole milk1 l
cinnamon sticks1
vanilla extract½ tsp
chilli powder (optional)1 pinch
Instructions
- 01
Heat the , or water for the traditional version, with the until steaming.
- 02
Chop the , add it and whisk until completely melted. Simmer gently for 2 minutes.
- 03
Lift out the , then stir in the and the .
- 04
Froth vigorously with a molinillo, whisk or stick blender until a thick foam forms.
- 05
Pour into mugs with plenty of foam.
Notes
- Mexican chocolate is gritty with sugar and cinnamon — that texture is intended.
- The foam is the point; whisk hard just before serving.
- Made with water it is lighter and older in style; milk is the modern norm.
- If you cannot find Mexican chocolate, use 80 g of dark chocolate with 2 tablespoons of sugar and ½ teaspoon of ground cinnamon.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 8 g
- Carbs
- 30 g
- Fat
- 13 g
Estimated from the ingredients.
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