Traditional Mexican Hot Chocolate
Hot chocolate is served throughout Mexico. It differs greatly from hot chocolate served in the U.S. The taste is much earthier, richer, and less sweet than hot chocolate made from chocolate syrup.
In the state of Oaxaca, you will find a hot chocolate shop on every corner instead of a coffee shop. Mexicans enjoy drinking hot chocolate on chilly mornings to get the day going, just as Americans enjoy drinking coffee.
The photo below shows Mexican table chocolate used for making Mexican hot chocolate. It is a blend of cacao paste, brown sugar, and cinnamon. It has a coarse gritty texture.
Ingredients
Mexican hot chocolate is simple to make. Ibarra and Nestle Abuelita brand chocolates are fairly common in U.S. supermarkets.
Serves 2
- 2 cups of milk
- 2 ounces of Mexican chocolate
- 2 teaspoons sugar
- 1/2 teaspoon real vanilla extract
- A pinch of salt
- 2 cinnamon sticks for garnish
- honey – optional
Directions
Heat the milk in a saucepan until it nears the boiling point. Add the chocolate, sugar, vanilla, and a pinch of salt. You can substitute honey for the sugar. Stir continually until the chocolate is completely dissolved. Do not allow the milk to boil.
Once the chocolate has dissolved froth the hot chocolate with a whisk or molinillo – a special hand blender for making hot chocolate – until it is very frothy. Pour into mugs and garnish with a cinnamon stick.
The finished drink. Buen Provecho!
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I’m a big fan of Mexican hot chocolate, and my kitchen is well stocked with both brands you mention. I look forward to trying your recipe,
I’ve had ibarra before, but never with cinnamon or honey. Thanks for the reccomendation!!