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Thanks to The National Hispanic Milk Life Campaign for making this recipe possible. As always my comments, opinions, recipes, and love for Mexican Hot Chocolate are my own.
When I was 5 years old, my family lived just three houses down from my abuelita. It was like a dream for me! I remember clearly waking up, putting my shoes on and running to her house every day. I always knew exactly where I could find her, too.
I can still see her in my mind’s eye, there in her kitchen, seated on a small stool next to the stove, eating one of her favorite breakfast combos, a glass of cold, whole milk and a concha, or two.
She always greeted me with a smile, and was always ready, molinillo in hand, to welcome me with a steaming cup of Mexican hot chocolate. I can still smell the cinnamon and chocolate in the air, divine!!
I treasure those memories!
I guess that’s one of the reasons I love Mexican hot chocolate so much. It takes me back to those mornings with her. There is something very nurturing about serving a cup of hot chocolate. I think she felt it, and I feel it every time I serve it to my own family. Of course, with 8 grams of high-quality protein in every 8 ounces of milk, this Mexican hot chocolate is an easy, simple and delicious way to add protein to a morning meal. Just like my grandma did for me.
So in honor of my abuelita and yours, let’s have a cup of Mexican hot chocolate to celebrate this Hispanic Heritage Month.
Here is the recipe.
Traditional Mexican Hot Chocolate
Makes 4 cups
- 4 cups of whole milk (you can use low-fat milk as well. I just happen to prefer the whole version for this recipe)
- 1 large cinnamon stick
- 1 1/2 tablets of Mexican chocolate (you can find it in the Hispanic foods aisle in your supermarket or at a Mexican supermarket)
You will also need:
One molinillo, this is a traditional wooden tool to make the chocolate frothy and good. If you don’t have one, you can use a whisk.
Pour milk into a large pot, add the cinnamon stick and the tablets of Mexican chocolate. Warm the milk over high heat, moving constantly with the molinillo until the tablets are completely dissolved. Don’t take your eyes off the milk because it will boil quickly. When the milk and chocolate start boiling, reduce the heat and let it simmer for 3-5 minutes. Let it cool down for 5 minutes.
Other Ways to Make Mexican Hot Chocolate
If you are in a hurry, say a guest arrives at your home and you need something yummy and fast, pour two cups of milk along with the chocolate tablets into a blender with 1/2 teaspoon ground cinnamon. Mix until well blended, pour into a pot, and warm it up over high heat, stir constantly, when the milk starts boiling, lower the temperature, let it simmer for 2 minutes and finally add the other two cups of cold milk. Serve.
Do you or your family prefer Mexican “hot” chocolate cold? Make Mexican Chocolate Frappé! Your kids are going to like it. Prepare the chocolate following the directions above. Then blend 1 cup of crushed ice per two cups of Mexican chocolate. Top with whipped cream. Serve.
If you think the frappé needs to be a little sweeter, here’s a tip from Chef Adrianne Calvo, she says “Honey is 1.5 times sweeter than table sugar, so you can add less honey and achieve the same level of sweetness.” Cool, right?