Tulo

Hot Chocolate Mexicano Recipe

A steaming mug of frothy Mexican hot chocolate in a traditional clay jarrito, topped with foam and a cinnamon stick, next to broken pieces of a Mexican chocolate tablet.
Photo by Vintage Lenses on Pexels

Mexican chocolate tablets are ground with cinnamon and coarse sugar rather than fully refined, so they melt into milk with a gritty-turned-silky texture and warm spice that plain cocoa powder can't replicate. Whisking or frothing with a molinillo right before serving builds the thick foam cap that's the whole point of the drink.

Prep
5 min
Cook
10 min
Total
15 min
Servings
4

Ingredients

Servings4
  • 4 cups whole milk
  • 2 tablets (3.1 oz each) Mexican chocolate tablets (such as Abuelita or Ibarra), chopped
  • 1 stick cinnamon stick
  • 1 tsp vanilla extract
  • 1/8 tsp fine sea salt

Nutrition per serving

Calories
379
Protein
10g
Carbs
46g
Fat
18g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Combine the milk and cinnamon stick in a medium saucepan over medium heat. Warm until steaming and small bubbles form at the edges, 4-5 minutes, don't let it come to a full boil.
  2. 2Remove the cinnamon stick and discard (or save it for garnish). Reduce heat to low and add the chopped chocolate tablets.
  3. 3Whisk constantly until the chocolate fully melts and the mixture looks smooth, 3-4 minutes. Small flecks of undissolved cinnamon and sugar are normal and part of the texture.
  4. 4Whisk in the vanilla extract and salt.
  5. 5Remove the pan from heat. Froth the hot chocolate by spinning a molinillo rapidly between your palms directly in the pan, or by whisking vigorously by hand, until a thick foam rises to the surface, 1-2 minutes.
  6. 6Pour immediately into warmed mugs, spooning extra foam on top of each serving. Serve right away.

Tips & variations

  • No molinillo? An immersion blender pulsed for 15-20 seconds produces a similarly thick foam.
  • For a spicier version, whisk in a pinch of cayenne or ancho chile powder along with the vanilla.
  • Some tablets (like Ibarra) are sweeter and grainier than others (like Abuelita); if using an unsweetened or dark tablet, taste and stir in a tablespoon of sugar or honey.
  • Swap the whole milk for oat milk for a dairy-free version; oat milk froths well and doesn't split the way some other plant milks can when heated with acidic cocoa solids.
  • A cinnamon stick used as a stirrer while serving adds a second, milder wave of spice as the drink cools.

Storage & reheating

Refrigerate leftover hot chocolate in a sealed container for up to 3 days. Reheat gently in a saucepan over low heat, whisking often, since chocolate solids settle and can scorch if reheated too fast. A quick re-whisk or spin with the molinillo before serving restores most of the foam.

Tips from the Tulo kitchen

  • Chop the chocolate tablets into small pieces before adding them to the milk; whole wedges take much longer to melt and are more likely to leave grainy lumps.
  • Warm the mugs with hot water for a minute before pouring; this keeps the drink hot longer since it starts in a cold ceramic mug otherwise pulls heat away fast.

FAQ

What makes Mexican hot chocolate different from regular hot chocolate?

Mexican hot chocolate is made from tablets of stone-ground cacao mixed with cinnamon and coarse sugar, rather than smooth cocoa powder, which gives it a spiced flavor and a slightly grainy, rustic texture. It's also traditionally frothed with a molinillo to build a thick foam layer.

Can I use regular cocoa powder or chocolate chips instead of Mexican chocolate tablets?

Yes, but the flavor will be flatter. Whisk together 4 tablespoons cocoa powder, 3 tablespoons sugar, and 1/2 teaspoon ground cinnamon per 4 cups of milk as a substitute for the tablets.

Why does my hot chocolate look grainy?

Traditional Mexican chocolate tablets contain coarse sugar and cinnamon that don't fully dissolve, so a bit of texture is normal and expected, not a sign of anything gone wrong. If it seems excessively gritty, whisk longer over low heat before frothing.

Can I make this dairy-free?

Yes. Oat milk or full-fat coconut milk both froth well and hold up to the cocoa without splitting, unlike thinner almond milk, which can separate slightly when heated with the chocolate.

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