How to Make Homemade Mexican Hot Chocolate

Mexican hot chocolate is a hot beverage that traditionally consists of milk and Mexican chocolate. Newer recipes call for additional warm baking spices like cinnamon and nutmeg and a hint of heat from dried chili powder.

This festive drink is enjoyed both casually—for breakfast or a late-night treat—and for holiday celebrations. Mexican hot chocolate can be enjoyed on its own or served alongside bread rolls, bolillos, for dunking.

To make authentic Mexican hot chocolate, you’ll need a clay pot and a molinillo—a wooden whisk also used to make atole and champurrado.

1. 1. Mix the ingredients. Combine milk and Mexican chocolate in the clay pot and simmer over medium heat.
2. 2. Spin the molinillo. As the chocolate dissolves into the milk, place the molinillo’s handle between your hands, rolling it back and forth as quickly as possible. This technique aerates the milk, creating the rich drink’s signature froth.
3. 3. Finish and serve. Spin the molinillo’s handle until the drink reaches your desired consistency, then serve.

European-style hot chocolate and Mexican hot chocolate both consist of chocolate slowly melted into warm milk, but the key difference is in the base product.

• European-style hot chocolate uses unsweetened cocoa powder, dark chocolate, or bittersweet chocolate.
  
• Mexican hot chocolate uses chocolate de mesa, or table chocolate, which contains sugar, cinnamon, and cacao. You can find tablets from Mexican chocolate brands like Ibarra or Abuelita at most supermarkets in the United States or at Latin grocery stores.