Mexican Hot Chocolate Recipe

Staff Writer
Mexican Hot Chocolate Recipe
Mexican Hot Chocolate
Sara Remington

Mexican Hot Chocolate

This Mexican version is a rich and delicious brew that is reminiscent of the one written about in Like Water for Chocolate. To be completely authentic, the hot chocolate must be mixed with a “molinillo,” a primitive-looking wooden stirrer used specifically for this purpose.

Adapted from "A Reader's Cookbook" by Judith Choate.

Deliver Ingredients


  • 12 cups whole milk
  • 1 cup light brown sugar
  • 7 ounces Mexican chocolate, chopped
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 12 cinnamon sticks


Combine the milk with the sugar, cinnamon, and salt in a large saucepan over low heat. Cook, stirring, for about 5 minutes or until the sugar has dissolved. Add the chocolate and continue to cook, stirring, for about 12 minutes or until the chocolate has melted. Add the vanilla and, using a molinillo or whisk, vigorously beat until very frothy. Pour an equal portion into each of 12 warm mugs, garnish with a cinnamon stick, and serve.

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.