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Mexican Hot Chocolate

2 cups
Chocolate Caliente


  • 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.