Ancient Ways for Comfort on Cold Days: Mexican Hot Chocolate


Ancient Ways for Comfort on Cold Days: Mexican Hot Chocolate

Story goes, that for centuries, a woman could find a mate in many Mexican regions if she was able to make a good and considerable amount of foam when making hot chocolate. Otherwise, suitors would not turn their heads to her direction regardless of any other virtue. What’s more, it was the mother of the groom to be, who judged how good the foam was.

Thankfully, my mother in law (who loves to dip Conchas into hot chocolate) didn’t abide by that tradition or I wouldn’t have gotten married. When I met my husband, the best I could whip up were some decent scrambled eggs and an extremely sweet limeade. Forget about a worthy, frothy, delicate, silky foam to top a rich tasting chocolate.

But it turns out that producing an admirable chocolate foam may be a sign of things to come: it may show how hardworking, dedicated, focused, energetic and skilled a person can be. Not only do you have to break a sweat, but also develop an effective technique and then there is also the matter of style…

No easy feat: Think cappuccino foam, with no machine. Using an ancient tool passed down through generations just for this purpose always helped, and does to this day.


The molinillo is made from a single piece of wood, with moving rings, shapes and indentations carved into its different parts, a sturdy bottom base to rest on a pot, a soft round handle for an easy rubbing of the hands, plus gorgeous decorations. All with the aim of being able to make the best quality, and most amount, of foam.

A whisk is not the same. But if you don’t have a molinillo, you can substitute. Just use it as you would a molinillo, with a vertical tilt and rub it between your hands as if you were trying to warm them up. Photos are sometimes better than words…

frothing Mexican hot chocolate
You have to beat like mad.

Crazy, really.

frothing Mexican hot chocolate

Leaving the foam aside, what matters most is the flavor of Mexican chocolate. Which I want to get to fast, because it is about to snow again, it is cold, and there are few things that are as comforting, filling and soothing as a Mexican hot chocolate.

Mexican style chocolate bars are made with toasted cacao beans ground with white sugar, almonds, cinnamon, and sometimes vanilla. There are other variations, but I think this is the basic one. In Mexico, there are molinos, or mills, that are dedicated to doing only this and they smell like chocolaty heaven.

If you find Mexican chocolate bars already prepared, like the authentic Oaxacan chocolate of El Mayordomo (though there is an increasing number of new makers) or more easily available  and tasty ones like Chocolate Abuelita or Ibarra, you only need to add it to milk or water, heat it, mix it, and if you want some foam, work out a little.

Mexican hot chocolate disc

If you can’t find them, here is how you can get the same rich result.

Grab a couple ounces bittersweet chocolate of good quality, a small piece of True cinnamon, white sugar and almond meal…

Mexican hot chocolate ingredients

Almond meal is the already finely ground almonds. But you can also finely grind your own. Trader Joe’s has an excellent one, which as the label says, its good for baking & breading and I guess they can also add For Mexican Style Hot Chocolate too…

almond meal for Mexican hot chocolate
Place those ingredients in a sauce pan and add milk, which is my preference, or water or a combination of both, and some vanilla extract.

milk and vanilla for Mexican hot chocolate

Set the pan over medium heat, and once the chocolate dissolves remove from the heat. Beat the chocolate with a molinillo or a whisk, I really recommend that part.

In Mexico there are tall pots made specially for beating the chocolate, called chocolateros, but any sauce pan will do…

frothing Mexican hot chocolate

Forget about being worthy of a mate…. The satisfaction of drinking that hot, thick, creamy and tasty chocolate, at the same time as the frothy, cloudy and delicate foam touches your lips, is worth the while.

finished cup of Mexican hot chocolate

Mexican Hot Chocolate

Chocolate Caliente
2 cups
Pati Jinich
Course: Drinks
Cuisine: Mexican
Keyword: almond, ceylon, cinnamon, cocktail, Dessert, mexican chocolate, milk, Recipe, vanilla
Author:Pati Jinich
Cook Time: 5 minutes
Story goes, that for centuries, a woman could find a mate in many Mexican regions if she was able to make a good and considerable amount of foam when making hot chocolate. Otherwise, suitors would not turn their heads to her direction regardless of any other virtue. What’s more, it was the mother of the groom to be, who judged how good the foam was.


  • 2 cups milk and/or water
  • 2 ounces Mexican style chocolate, such as Abuelita, Ibarra, Mayordomo

If you can’t find Mexican chocolate substitute for:

  • 4 ounces bittersweet chocolate of good quality
  • 1 true cinnamon stick, of about 2 inches
  • 1 teaspoon vanilla extract
  • 4 tablespoons almond meal, or finely ground almonds
  • 4 tablespoons sugar, more or less to taste

To Prepare

  • In a saucepan add the milk or water with the Mexican chocolate or the substituting ingredients.  Set over medium heat until the chocolate has completely dissolved and the liquid is simmering. 
  • Remove the pan from heat, and if you so are inclined, beat with a whisk or molinillo, until the hot chocolate has a thick layer of foam on top. Serve while very hot. 

70 comments on “Ancient Ways for Comfort on Cold Days: Mexican Hot Chocolate

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  1. Thanks for sharing Pati. I halved this since I was drinking this alone. I used all milk and Ibarra chocolate- which had cinnamon listed as one of it’s ingredients. I still added the cinnamon stick. I heated up the milk with the almond meal and cinnamon first, then when the milk started foaming up the pan I turned off the heat and added very finely chopped Ibarra. I wasn’t sure if the chocolate was supposed to be more incorporated into the milk, so I heated it up a second time. When this didn’t seem to do anything, I offed the heat and added the vanilla extract. I don’t know if this did anything. I found this sweet enough without additional sugar. A pinch of cayenne powder and it was delicious. Better than any pre-packaged hot cocoa mix or even any homemade hot cocoa mix I’ve tried. I’ll be making this again. Maybe next time I’ll toast the almond meal and cinnamon stick a bit before adding the milk. I like the flavor of almonds and cinnamon.

        1. If you can’t find Mexican Chocolate, you add all of the substituting ingredients to the milk/or water at the same time. Enjoy, Marl.

  2. My nine year old daughter and I made this today– a snow day in November in Clifton, VA (DC suburb). We sipped it as we watched the icy mix fall outside our windows here in the woods. Thank you, Pati!

  3. As you can see on the recipe above, “To Prepare” says Warning: invalid argument supplied for foreach () in /home/patijinich/public_html/wp-content/plugins/wp-ultimate-recipe-premium/core/addons/custom-templates/templates/recipe/instructions/php on line 56
    Please fix!

  4. I recently got a molinillo from my boyfriend’s aunt, which used to be his grandmother’s on our visit to Mexico City this past August. I hope I can make both proud this upcoming weekend when I use it to make hot chocolate for the ofrenda.

    1. Ground peanuts if you have a tree nut allergy. Any other nuts will do if you can have other nuts =) Or you can just keep out the nuttiness all together

  5. Tazo based in Medford MA, just 3 miles of.Boston sells a large variety of flavoured Mexican chocolate” discs” . Every flavor mentioned here and s o me unusual ones. Luckily I live very near and am able to buy these direct and at several local stores. Just not sure if they are sold nation wide, but.I would assume on the web. Personally I also love breaking them into small pieces and eating them as is.

  6. A good place to buy Mexican chocolate tablets online is at Viva Oaxaca Folk Art, based in Boston, MA. We import two brands of chocolate directly from Oaxaca — La Soledad chocolate and Mayordomo chocolate. We carry several sizes and flavors within each brand. Some are flavored with cinnamon, some vanilla, we have low-sugar blends and also MOKA. We have the wooden chocolate beaters, (molinillos), from Oaxaca, too. We also sell mole negro (which contains chocolate) from La Soledad.

    To easily find our website online, just do a search for Viva Oaxaca Boston.

  7. I’m making this for the first time for our Christmas party, a special addition for some Hispanic friends. I’m crossing my fingers that I get it right!

  8. Hola,

    I have been making a champurado. Milk, semi-sweet morsels, cinnamon, and cayenne.I enjoy the zing of the cayenne with the edge of the chocolate.

    Have the coffee simmering right now.

    I enjoy your show when I get the opportunity to watch.

    Que tenga buen dia!


  9. Hola mi nombre es Nadia vivo en Las Vegas NV, originaria del Distrito Federal. Estoy super feliz de haber encontrado tu programa.Me encanta ver tus recetas. Sinceramente no he sido muy fan ala cocina pero empeze a ver tu programa y me inspiraste a cocinar. Me gusta con la passion que cocinas y que incluyes a tu Hermosa familia. Mi esposo es Koreano y le estoy empezando a cocinar tus recetas para que vea lo sabroso que es nuestra comida. Gracias por compartir tus recetas, bendiciones

  10. Hola from Ashburn, Virginia! Where can I buy those cute cups for the hot chocolate. I love all the traditional dishware from Mexico but it’s so hard to find it here. I want my boys to love everything from our culture.

    1. These days one can find Mexican cups much more easily than before, across the border. If you don’t find them in stores close to you, look online! Or ask a Mexican friend to bring some back form you from any Mexican market…

  11. Hi Pati! I love Mexican hot chocolate, but what I really crave during the fall and winter months is a good champurrado! Got any good recipes for it? I’m dying to know your take on it.

    1. Hi Duane,
      Sorry for the tardy response! Just add a bit of ground dried chile to taste, such as Ancho chile powder or Chipotle chile powder…(however, they didn’t use sugar!) that’s it!

    1. No, no, no!!! Don’t cry!! Make the hot chocolate with a lot of foam and dip in there some Mexican bread too!! Hope you enjoy… Thank you for your comment ; )

  12. We’re hot chocolate fiends who used to live in DC (now in San Antonio, TX). While living in DC 2 years ago, we had wonderful “Mexican Hot Chocolate” at the Smithsonian Museum of Native American Culture. It had a wonderful and surprising “zing,” which we thought to be provided by some sort of chile. Is this traditional? What sort of chile, what form (powder?), and how much would you recommend (if at all)?
    Thanks so much!

    1. Hi Dan and Elicia,
      Spiced up hot chocolate was the way Aztecs used to drink chocolate in Pre-Hispanic times. They would mix chocolate with water, ground dried chiles and sometimes a sweetener like a natural honey. After the Spaniards arrived hot chocolate went sweet, with the addition of almonds, granulated sugar and cinnamon. However, in modern times, spiced up hot chocolate is back in vogue!
      Just add a little bit, as chile goes a long way, about 1/4 teaspoon -per serving- ground dried chile like Ancho, Mulato, Chile de Arbol or Chipotle (I would go for one of those four, and the later two being spicier…) to the hot chocolate as it simmers. Let it sit for a couple minutes before drinking, so the flavors will come out and blend together. If you don’t find those ground chiles in the store, just seed, toast and grind any one of the whole dried chiles at home. Enjoy!

  13. Rich, frothy Mexican hot chocolate would have been wonderful during the February snows! And frothy chocolate is truly ancient–Pots made by the Maya in the Classic period (300-900 AD)show cylindrical vessels with froth on the top!

    1. Hi Meg, hold your thoughts on the snow… I hear there may be some more coming!! If not, just wait for an early morning, a lazy Sunday afternoon or a late night: all perfect excuses for Maya style, rich and frothy chocolate…

  14. I absolutely love this hot chocolate but I haven’t had it in a long time. I remembered I used Ibarra when I was still living in Vancouver but might be hard to find it in the Philippines. I’ll try your other method but we don’t have the other tool to make the hot chocolate frothy. Probably a wire whisk would work. I’ll give it a try.

    1. Divina, first of all you have a gorgeous name! Try it with a whisk, it should work very well too… And some people don’t like foam in their hot chocolate at all, so you can try it without the foam as well…

    1. Thank you! That cup comes from Mexico City. As for the molinillo, you can find some online these days for sure. Just google molinillo and they will pop right up! But you can get your heart filled with gorgeous choices in any Mexican market… anywhere… in Mexico…

  15. wow mi Pati, creo que el chocolate caliente es el ultimate comfort food para nosotros no?.
    Me encanto tu post. Mi mama tambie siempre usa El mayordomo pero yo le soy fiel a la Abuelita (que ademas es igualita a MI abuelita!!!..en serio! no joking!!)..
    Anyway, when I left Mexico one of the things that I packed with me was my molinillo.
    ps. nunca le he anadido polvo de almendras!. Now I’m intrigued.

    1. My dearest Heidi,
      Que sí! Chocolate abuelita is what I munch on in tiny bites, many nights. Now I really want to see a photo of your grandmother!!! Try it with almond meal… tell me what you think…