Mexican Hot Chocolate
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 cups
- 4cups whole milk
- 2(4-inch) cinnamon sticks (preferably Ceylon)
- ¼cup granulated sugar
- 1teaspoon vanilla extract
- 8ounces dark chocolate (preferably 70 percent)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
271 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 19 grams sugars; 6 grams protein; 58 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.
- Step 2
While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated.
- Step 3
Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.
Private Notes
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Cooking Notes
John
If there is an Hispanic grocery in your town, you should be able to find what is sometimes known as "Mexican cinnamon." It is a warmer, softer spice than the hard sticks you find in regular grocery stores. It's more fragile, often flaky, but worth getting (also tends to be very inexpensive). Try bringing coffee, water, brown sugar, and Mex cinnamon to a simmer in a pan, then filtering. Delicious!
Jean H
Ceylon cinnamon (recommended in this recipe) IS Mexican (or as called in Mexico “canela”). c. verum (Ceylon) is not the same as the typical supermarket c. aromaticum, which is actually a cassia. Ceylon “true” cinnamon comes from Sri Lanka & is also preferred in European recipes, as well. Ceylon used to be used in USA, changed around approx 40’s era, and is finally making a comeback as cooks become more aware of differences. There are 4 cassias & have a harsher flavor.
Jan
The Mexican hot chocolate I've enjoyed also had a bit of chili in it. Ancho or guajillo chilis work well.
Marc
Look for a cone or block of Piloncillo sugar to use instead of granulated white sugar for a more authentic, and complex, flavor. Found in most of the Hispanic sections of large grocery stores (and all Hispanic markets). Turbino sugar is an acceptable substitute, but it won't add the depth of the Piloncillo sugar.
miskbay
I've found out adding a pinch of salt works wonders as well
Roberto
I have a house in Mexico where I escape from Montana winters. Mexican chocolate down there is individually wrapped discs about 2 ounces each. It is intended to be melted in a pan with milk or water and mixed into a drink. You can buy these discs on Amazon or in a Mexican grocery store. Pull the carafe out of your French press put in 2 discs and half fill with cold milk. Microwave until hot, use a stick blender to whiz it together, mind the hot glass/liquid. Top up with more milk.
jason42
This was amazing. I added one teaspoon of chili powder (pure ground chilies from a local El Salvadoran grocer, not grocery store chili powder with garlic, etc...) and a shot of espresso to make it into a mocha. It's so creamy with all that chocolate.
Seagroves
Look for a cone or block of Piloncillo sugar to use instead of granulated white sugar for a more authentic, and complex, flavor. Found in most of the Hispanic sections of large grocery stores (and all Hispanic markets). Turbino sugar is an acceptable substitute, but it won't add the depth of the Piloncillo sugar.
Desert Diva
I second the suggestion about using a milk frother if you’ve got one. Also, you can make a quick mocha if you put a small chunk of Mexican chocolate in your cup when you fill it from an espresso maker. The suggestion about piloncillo (or “pinoche”) instead of white sugar is also excellent.
Tempest
Is the sugar really necessary? Regular 70% cacao chocolate has added sugar.
joyce
The recipe should clarify that Ceylon cinnamon is that used and sold in Mexico. I use a spice grinder to grind up some of the canela sticks to add to baked goods because I really dislike the harshness of the other kind of cinnamon. If you’re not up to making your own hot chocolate, I can totally recommend Rancho Gordo’s, which is made by a remarkable young woman from a pueblo in Guerrero (I have no commercial connection—just a big fan).
John F. Raffensperger
This "base recipe" misses the customization. Many options: - increase milk fat, some or all half&half, - dramatize the chocolate and control the sweetness with Baker's chocolate, - explore wild trails of cayenne, black pepper, cloves, allspice, nutmeg, try amping the fire, - fortify with your best espresso and/or fine liqueur, - thicken a bit, or as far as a pudding, with masa, cornstarch, egg, - serve hot, cold, or freeze into ice cream. Stick blender is easier than a blender.
Linda
Penzey’s has Ceylon cinnamon from Sri Lanka both in sticks and ground.
Alejandro
Vanilla as well as chocolate were first cultivated in Mexico.
Tabby
Also works well with non-dairy milk!
Howard
I made this last week. I made it 100% to the recipe and, while the drink at the end has enormous potential, will definitely modify it next time I try. There is simply too much sugar swimming amongst the ingredients - everyone in the family found it way too sweet. It will not be difficult to moderate the sweetness though and incorporating some chili sounds like an awesome idea.
CaliCook
Delicious. Made with homemade cashew milk and without the added sugar, which is unnecessary.
Roberto
I have a house in Mexico where I escape from Montana winters. Mexican chocolate down there is individually wrapped discs about 2 ounces each. It is intended to be melted in a pan with milk or water and mixed into a drink. You can buy these discs on Amazon or in a Mexican grocery store. Pull the carafe out of your French press put in 2 discs and half fill with cold milk. Microwave until hot, use a stick blender to whiz it together, mind the hot glass/liquid. Top up with more milk.
Renly
I have a house in Oakland where I live full time. I buy Abuelita or Ibarra Mexican Hot Chocolate tablets at the local supermarket.
Seagroves
Sorry, I was adding Marc's suggestion to my private notes and it isn't private :-(
Seagroves
Look for a cone or block of Piloncillo sugar to use instead of granulated white sugar for a more authentic, and complex, flavor. Found in most of the Hispanic sections of large grocery stores (and all Hispanic markets). Turbino sugar is an acceptable substitute, but it won't add the depth of the Piloncillo sugar.
laure
If the Spanish added the vanilla, sugar and cinnamon, then shouldn’t this be Spanish hot chocolate?
Alejandro
Except that both vanilla and chocolate originated in Mexico. The sugar is from Spain!
M. B. Greene
Why not Mexican cinnamon?
CathyK
Very, very good! Added about 1/2 ancho chili pepper.
jason42
This was amazing. I added one teaspoon of chili powder (pure ground chilies from a local El Salvadoran grocer, not grocery store chili powder with garlic, etc...) and a shot of espresso to make it into a mocha. It's so creamy with all that chocolate.
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