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Mexican Hot Chocolate Recipe


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.


  • 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.