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Mexican Hot Chocolate

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4 servings Easy
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Ingredients (4)

  • 2 cups water
  • 2 cups whole milk
  • 6 ounces Mexican chocolate, coarsely chopped
  • 6 cinnamon sticks (optional)

Frothy, cinnamon-scented Mexican hot chocolate is delicious for breakfast (with or without churros for dunking) or on chilly evenings before bedtime. If you’d like to skip the milk, go ahead and substitute the same volume of water.

What to buy: Coarsely ground, grainy with sugar, and flavored with cinnamon, Mexican chocolate (such as the widely available Ibarra) comes in tablets.


  1. 1Combine the water, milk, chocolate, and 2 of the optional cinnamon sticks in a medium, heavy-bottomed saucepan. Bring to a boil over medium-low heat, about 10 minutes. Use a wooden spoon to stir, making sure the chocolate is thoroughly dissolved.
  2. 2Remove the saucepan from the heat and discard the cinnamon sticks, if using. With an immersion blender, blend the chocolate for 2 minutes, until it’s pale and very foamy. Ladle into warmed mugs. Optional garnish: Drop a cinnamon stick into each mug.
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