It’s Spice + Everything Nice
Have you every tried Mexican Hot Chocolate before?! We first it tried this drink about a decade ago at a Mexican restaurant and instantly fell in love. It’s classic Hot Chocolate, but with a little extra spice (cinnamon and cloves) that not only enhance the chocolate flavors already there but give it another layer of flavors that are INCREDIBLE. This recipe is our take on a classic Champurrado (a thick warm Mexican chocolate drink) where the taste comes from a blend of spices and is thickened with masa (although we use flour). The result is pure magic – spice and everything nice! If you love this drink, be sure to check out other favorites like our Double Chocolate Hot Cocoa and Frozen Hot Chocolate.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 25 minutes
¼ cup sugar 2 tablespoons all-purpose flour – To create a thicker consistency, cornstarch or masa harina may also be used. ¼ cup cocoa powder – Use unsweetened natural or Dutch-processed cocoa powder (aka baking cocoa) NOT hot chocolate mix or chocolate milk mix. 1-1½ cups cold water ¼ teaspoon salt 1 teaspoon cinnamon ¾ teaspoon cloves – add a pinch of cayenne pepper or chili powder for spice 6 cups milk – the higher the fat content the creamier it will be, half and half may also be used 1 teaspoon vanilla extract optional garnish – Homemade Whipped Cream, nutmeg, cinnamon, mini marshmallows
How to Make Mexican Hot Chocolate
To be even more authentic use a molinillo, a traditional wooden whisk used to whip hot chocolate and make it deliciously frothy!
Single batch – In a medium pot, add 1-1½ cups water and use ⅔ cup of the Mexcian hot chocolate powder. Cook for 4 minutes over medium heat. Add 6 cups milk and let scald but do not boil. Stir in 1 teaspoon of vanilla and remove from heat. (Serves 6) Single serving – Stir 3 tablespoons of hot water and 5¼ teaspoons of Mexican chocolate powder in a mug. Heat in the microwave for 30 seconds. Stir and add 1 cup milk and a splash of vanilla. Heat in 30-second increments until hot.
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