Mexican Hot Chocolate

Oh, baby it’s cold outside, and nothing will warm your heart and soul more than a frothy mug of spiced Mexican hot chocolate. Whether you have the special chocolate tablets on hand, or want to recreate your own, this recipe is sure to provide a consistently luxurious hot chocolate-sipping experience. For a nice jolt, it is delicious with a shot of espresso, or for a different kick, some spiced rum! It would also be a real treat with some fresh churros for dunking.  So, put on your comfy clothes, grab your favorite blanket, and get ready to sip on pure comfort with this drinkable chocolate dessert recipe.

What makes Mexican hot chocolate different?

Mexican hot chocolate is not meant to be as sweet as the marshmallow-laced cups of cocoa children around the country sip when it is cold out. In fact, the original drinking chocolate the Olmec civilization enjoyed had no sugar at all! It was a bitter, chili-laced, frothy beverage used for rituals and as medicine. Fast forward a couple thousand years and countless cross-cultural culinary innovations, and we have modern Mexican hot chocolate. A rich, slightly sweet, and subtly spiced beverage that is oh-so delicious. The cayenne and cinnamon work so well with the subtly fruity chocolate, though these spicy ingredients can be omitted for more delicate palates.

Finally, it is uncommon (though, of course, not unheard of) to find fluffy whipped cream or marshmallows floating around a mug of Mexican hot chocolate. While these additions are very tasty, this beverage is traditionally frothed up for delightfully airy sips. A molinillo, a type of wooden whisk or beater, is traditionally used. To get that frothy texture at home, use a wire whisk or give the hot chocolate a spin in a countertop blender.

What do you use in Mexican hot chocolate if drink tablets are not available?

If you’re having trouble finding Mexican hot chocolate drinking tablets, Abuelita and Ibarra being popular brands, don’t fret! Instead, use 8 ounces of chopped 60% chocolate, 2 tablespoons turbinado sugar, and a pinch of ground cinnamon. It won’t be exactly the same, but this should mimic the beloved flavor of Mexican chocolate tablets. Try not to fully melt the chocolate if you can; small flecks of chocolate floating around the beverage is one of the most cherished characteristics of Mexican hot chocolate.