Mexican Hot Chocolate Recipe
Simmering the cinnamon stick directly in the milk infuses the whole batch with flavor instead of just dusting it on top, and whisking vigorously (or using a molinillo) right before serving beats in air for the characteristic frothy head. A touch of cayenne and a pinch of salt sharpen the chocolate flavor without making the drink taste spicy.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 4
Ingredients
- 4 cups whole milk
- 8 oz bittersweet or Mexican chocolate, chopped or tablets
- 1 stick cinnamon stick
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon fine salt
Nutrition per serving
- Calories
- 518
- Protein
- 12g
- Carbs
- 55g
- Fat
- 30g
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.
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Instructions
- 1Combine the milk and cinnamon stick in a medium saucepan over medium heat. Bring just to a bare simmer, small bubbles at the edge, not a boil, then reduce heat to low.
- 2Let the cinnamon stick steep in the hot milk for 5 minutes, stirring occasionally so a skin doesn't form on top.
- 3Remove the cinnamon stick. Add the chopped chocolate, sugar, cayenne, and salt to the milk.
- 4Whisk constantly over low heat for 2-3 minutes until the chocolate is fully melted and the mixture is smooth.
- 5Remove from heat and stir in the vanilla extract.
- 6Just before serving, whisk vigorously by hand or with a molinillo (rolling the handle between your palms) for about 30 seconds, until the surface is foamy.
- 7Pour into mugs and serve immediately, with an extra cinnamon stick for stirring if desired.
Tips & variations
- If using traditional Mexican chocolate tablets (like Abuelita or Ibarra), they already contain sugar and cinnamon, so cut the added sugar to 1 teaspoon and skip the cinnamon stick if you're short on time.
- For a richer, thicker drink, swap 1 cup of the milk for heavy cream or use half milk, half water for a lighter version closer to traditional Oaxacan-style hot chocolate.
- A pinch of ancho chile powder in place of cayenne gives a fruitier, less sharp heat.
- Blend the finished drink for 10 seconds in a blender instead of whisking for an even thicker, longer-lasting foam.
Storage & reheating
Refrigerate leftover hot chocolate in an airtight container for up to 3 days. Reheat gently over low heat, whisking constantly, since it can scorch or separate if brought to a boil. Whisk again just before serving to revive the foam.
Tips from the Tulo kitchen
- A traditional wooden molinillo froths the drink better than a whisk because its ridged discs move more liquid with each spin, but a small handheld milk frother works nearly as well.
- Grate the chocolate instead of chopping it into chunks if it's not melting fast enough; smaller pieces melt more evenly and reduce the risk of scorching the milk.
FAQ
What makes hot chocolate 'Mexican' style?
It's built on chocolate that's traditionally stone-ground with cinnamon and sugar, and often a touch of chile, then whisked into hot milk until frothy, as opposed to the smoother, plain cocoa-based hot chocolate common in the US and Europe.
Can I make this without Mexican chocolate tablets?
Yes. Use any good bittersweet chocolate and add your own cinnamon, sugar, and a pinch of cayenne, which is exactly how this recipe is built; tablets are a shortcut, not a requirement.
Why does my hot chocolate taste grainy?
Undissolved sugar or chocolate that seized from too-high heat are the usual causes. Keep the heat low once the chocolate goes in and whisk constantly until fully smooth.
Is Mexican hot chocolate very spicy?
No. The cayenne or chile powder is used in a small enough amount to add warmth and depth to the chocolate flavor rather than noticeable heat; it shouldn't taste spicy on its own.
