No there’s no better beverage to pair with a day full of skiing in the mountains than Mexican hot chocolate. The warm, rich taste of chocolate paired with the powerful cinnamon spice will warm you up while watching your favorite holiday movies. We know this recipe from Muy Bueno will have you making more in no time!
INGREDIENTS
- 8 1/4 cups water, divided
- 3 cinnamon sticks
- 6 ounces Mexican chocolate
- 4 tablespoons corn starch
- 1 cup milk, whole or almond milk
- Kahlua or Peppermint schnapps, optional
INSTRUCTIONS
- Bring 8 cups of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 1 hour.
- Discard cinnamon sticks and return water to medium-low heat. Add Mexican chocolate stir until dissolved.
-
In a separate cup, dissolve corn starch in ¼ cup of cold water. Stir to prevent clumps and add to pot, stirring as you pour it in.
- Add the milk and let it come to a slow boil, being careful to turn off heat as soon as it boils. It will thicken a little and will be creamier with whole milk.
TIPS
- Authenticity First: The key to a great cup of this cozy drink is using authentic Mexican hot chocolate tablets or bars, which are spiced with cinnamon and have a different consistency than regular bar chocolate.
- Froth it Up: To get that delightful frothy foam that’s characteristic of Mexican-style hot chocolate, use a traditional molinillo or a whisk. Whisk vigorously as the chocolate melts to incorporate air and create a light, frothy texture.
- Batch It: If you’re planning on serving it for a party, feel free to double or triple the recipe as needed. I like to keep it warm using a slow cooker.
NOTES
- Dairy-Free/Vegan Mexican Hot Chocolate – Simply swap in the (preferably unsweetened) plain, vanilla, or chocolate-flavored plant-based milk of your choice. You should also double-check your Mexican chocolate tablets, though most don’t include any milk products. Feel free to omit the milk entirely to make chocolate de agua.
- Spiked – For a rich, decadent, and boozy cocktail, try adding a splash of Kahlua, peppermint schnapps, or the liqueur of your choice. You can also go way over the top by serving some of my Mexican Hot Chocolate Cookies on the side. YUM!
- Extra Spicy Mexican Hot Chocolate – If you want more of a tongue-tingling, Mayan-style hot chocolate, feel free to add a pinch of cayenne pepper or the hot chili powder of your choice.
- Other Add-Ins/Add-Ons – While I love the unadulterated flavor of Mexican spiced hot chocolate, you have tons of options here. Feel free to add some vanilla extract for a warm, aromatic boost, or experiment with other flavors like almond extract. You can also have a blast garnishing: it’s excellent topped with whipped cream or marshmallows, and candy canes or extra canela make great stir-sticks!