Mexican Hot Chocolate
Ingredients
- 4 cups whole milk
- 1 stick cinnamon stick
- 1 tablet mexican table chocolate – about 3 ounces per tablet, roughly chopped
Instructions
- 1.
Combine the milk and a cinnamon stick in a medium saucepan and warm over medium heat until steaming, 3–5 minutes; reduce heat and simmer gently to infuse, 3–5 minutes, then fish out the stick and discard.
- 2.
Add the Mexican chocolate tablet, chopped, and whisk over medium-low heat until fully dissolved and smooth, 3–5 minutes; keep below a boil to prevent scorching.
- 3.
Take the pan off the heat and froth with a molinillo (rolled briskly between your palms) or a whisk until a thick, velvety foam forms, 30–60 seconds.
- 4.
Pour into 4 mugs, re-frothing between pours to keep the foam even. Serve hot.
Mexican hot chocolate is a cozy, foamy drink built on fragrant cinnamon and rustic, stone-ground chocolate de mesa. The texture is creamy yet light, thanks to vigorous frothing that lifts a cap of bubbles to the surface. Its flavor is bolder and more spiced than many North American hot chocolates, with a coarse chocolate that melts into a gently sweet, cinnamony cup.
This drink traces back to pre-Hispanic cacao beverages that were whisked to a foam and seasoned with native aromatics. After the Spanish introduced sugar and dairy, the tradition evolved into today’s chocolate de mesa—pressed tablets already flavored with cinnamon. Beaten with a wooden molinillo and served at breakfast or merienda, it’s a staple alongside pan dulce and a familiar comfort during holidays and family gatherings.