Mexican Hot Chocolate

By Kiera Wright-Ruiz

Updated Jan. 2, 2020

Mexican Hot Chocolate
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
10 minutes
Rating
4(423)
Comments
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Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.

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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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Preparation

  1. 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.

  2. 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.

  3. 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.

Ratings

4 out of 5
423 user ratings
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Comments

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.

Nicole

Don’t add all the sugar the recipe calls for I used some high quality expensive dark chocolate and I feel I almost ruined it with the cloying sweetness of this recipe

Tsultrim

You left out the cayenne. Just a pinch to taste.

Álvaro

The original recipe is made with water, not milk. Cows did not arrive to the "New World" until the Spaniards came. It's how I've always had it. On a very rare occasion I've had it with milk but to my palate it's not as good. If you buy store bought tablets, don't buy Abuelita. It's overly sweet ever since Nestle bought them. Buy Ibarra instead or if you can find it buy the much more preferred artisanal "chocolate de metate." 🙌🏽

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