Mexican Hot chocolate

Ingredients

• 1½ tablets (3 oz each; about 128 g total)Ibarra or Abuelita chocolate
• 1.2 litres (5 cups)whole milk
• 2.5 ml (½ teaspoon)ground cinnamon

Instructions

1. 1

   Heat the ingredients

   Put the chocolate tablets, whole milk and cinnamon in a medium saucepan. Heat over medium heat until the mixture reaches a simmer.

2. 2

   Dissolve the chocolate

   Stir with a wooden spoon to help the chocolate dissolve into the milk.

3. 3

   Whisk with molinillo

   Turn the heat to its lowest setting and whisk vigorously in a circular motion with a molinillo.

4. 4

   Build the froth

   Keep the mixture at a simmer and whisk with the molinillo for about 3–5 minutes, until a frothy layer forms on top.

5. 5

   Serve in mugs

   Pour the hot chocolate into mugs and serve.

What is Mexican hot chocolate?

Mexican hot chocolate is a spiced chocolate drink with roots in Mexico’s long tradition of preparing cacao-based drinks. Tablet chocolate is often made to dissolve into a drink, making it a convenient base for this version.

Here, whole milk gives the drink its creamy body, while cinnamon adds a familiar warm note. Whisking with a molinillo creates the characteristic frothy top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 10g protein, 40g carbs, 15g fat.

The milk supplies much of the protein and fat, while the chocolate tablets contribute most of the carbohydrates as well as some fat. Pair a mug with tamales or another savoury food for a more substantial plate.

Choosing the chocolate

Tablet chocolate: Ibarra and Abuelita are the options specified for this recipe. The tablets need time and stirring to melt evenly into the milk.

Cinnamon: Ground cinnamon is added with the other ingredients, so its flavour infuses as the milk heats.

Getting a smooth drink

Gentle heat: Bring the milk mixture to a simmer over medium heat rather than letting it boil rapidly. Stir as the chocolate melts to help it blend into the milk.

Low setting: Once the chocolate has dissolved, reduce the heat to its lowest setting before whisking. This gives you time to build foam while keeping the drink hot.

How to use a molinillo

Circular motion: Move the molinillo briskly between your palms in a circular motion, keeping its whisking end in the liquid. Whisk vigorously as directed to incorporate air and form foam.

No molinillo: A balloon whisk can be used to whisk the drink vigorously, though the texture of the foam may differ.

When it is ready

Dissolved chocolate: The drink is ready for the whisking stage when the tablet has melted into the milk and no obvious pieces remain.

Frothy top: After about 3–5 minutes of whisking at a simmer, look for a noticeable layer of foam. Serve promptly to enjoy it while the froth is fresh.

What to serve with it

Sweet pairings: Serve the hot chocolate with sweet pastries for breakfast or a snack. Their crisp or tender texture contrasts nicely with the creamy drink.

Savoury pairings: Tamales are another suggested accompaniment, making the drink suitable alongside a savoury breakfast or snack.

Recipe notes & tips

• Break the chocolate tablets into smaller pieces if you want them to dissolve more readily.
• Stir the mixture as it heats so the chocolate does not remain in pieces at the bottom of the pan.
• Keep the heat at its lowest setting while whisking to maintain a gentle simmer.
• Whisk briskly in a circular motion to encourage a foamy top.
• Serve soon after whisking for the best chance of keeping the froth intact.

Variations

• Extra cinnamon: Add a little more ground cinnamon for a stronger spice note.
• Dairy-free milk: Use an unsweetened plant-based milk in place of whole milk, bearing in mind that the texture may change.
• Vanilla note: Stir in a little vanilla extract after the chocolate has dissolved.
• Chilli warmth: Add a small pinch of chilli powder while the milk heats for a gentle heat.
• Milder chocolate: Use less tablet chocolate and taste before serving to suit your preference.

Common mistakes to avoid

• Boiling hard: A rolling boil can make the milk surge up the pan; keep it to a simmer.
• Rushing the melt: Undissolved pieces make the drink uneven; stir until the chocolate has melted before whisking.
• Whisking over high heat: The milk may scorch or boil over; reduce the heat to its lowest setting first.
• Whisking too gently: Little foam will form; use a vigorous circular motion with the molinillo.
• Waiting too long to serve: The froth can settle; pour into mugs soon after whisking.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 2 days. Reheat gently in a saucepan, stirring, then whisk again to refresh the froth.

Frequently asked questions