Mexican Hot chocolate

servings

This Mexican hot chocolate is made with chocolate tablets, milk, and a pinch of cinnamon. Enjoy this creamy drink with sweet pastries or savory tamales for breakfast or snack.

prep 5

cook 10

total 15

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Equipment

Mexican molinillo (or a blender)

Ingredients
Cups (US) - Metric

▢ 1 ½ tablets Ibarra or Abuelita chocolate (3 oz each)
▢ 5 cups whole milk
▢ ½ teaspoon cinnamon powder

Instructions

Place all ingredients in a medium saucepan and bring to a simmer over medium heat.
Stir with a wooden spoon to help the chocolate to dissolve.
Set the heat to the lowest and use the molinillo to whisk the mixture vigorously in a circular motion.
Continue to simmer the hot chocolate mixture while whisking with the molinillo for about 3-5 minutes or until it forms a nice froth on top.
Serve in mugs and enjoy.

Notes

Whole milk is a popular choice because it adds richness and creaminess to the drink. But you can also use alternatives like almond milk or soy milk if you prefer a dairy-free version.
Heat the milk and chocolate mixture over low to medium heat, stirring constantly to prevent scorching.
A molinillo is a traditional Mexican wooden whisk that is used to froth and mix hot chocolate. If you don’t have one, you can use a regular whisk or a handheld frother.
Alternatively, you can transfer the heated ingredients to a blender and blend until the chocolate is combined and foamy.