What makes Mexican hot chocolate different?

Traditional Mexican hot chocolate is made with corn masa, Mexican chocolate, cinnamon, and piloncillo (unrefined cane sugar). The corn masa creates a distinctly thick consistency. It is also common to incorporate dried red chilies or cayenne. The flavor is more rustic and less sweet, with a hint of spice. Mexican hot chocolate can also be found in round tablets (made of chocolate, sugar, and cinnamon) that are ready to mix with hot milk.

What is Mexican hot chocolate called?

Mexican hot chocolate is called "champurrado." This thick hot chocolate has a porridge-like consistency from the masa harina (corn flour). Our version is lighter, made simply with milk, and made with less sugar. In Mexico, when someone asks for hot chocolate, you'll typically hear it described as Chocolate Abuelita or Ibarra, which refer to specific brands. These refer to the hot chocolates made from a round dark chocolate tablet of cacao, sugar, and cinnamon.

What is commonly served with Mexican hot chocolate?

Because of its thick consistency, Mexican hot chocolate is commonly served with sweets like pan dulce, churros, or other assorted sweet breads that can be dipped into the drink.

How does Mexican hot chocolate taste?

Less sweet than traditional hot chocolate, Mexican hot chocolate has a warm, rich flavor with a hint of cinnamon and a subtle spicy kick. The sweetness and spiciness can be adjusted based on your flavor preferences.

Spiced Mexican Hot Chocolate in 10 Minutes

Name: Mexican Hot Chocolate
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: mexican
Ingredients: 4 cups milk ( or sub plant-based milk); 5 tablespoons unsweetened cacao powder; 2 cinnamon sticks (or 1 teaspoon ground cinnamon); 5 cardamon pods, crushed, (or ½ teaspoon ground cardamom); 5 whole cloves (or ¼ teaspoon ground cloves); 1-2 dried red chilies ( or pinch cayenne); 3 tablespoons honey, more to taste ( or agave, maple syrup); optional: vanilla- ¼ teaspoon paste, or ½ teaspoon vanilla extract.; pinch salt

Description

Cozy Mexican Hot Chocolate with cacao, cinnamon & spices. Ready in 10 mins—naturally sweetened with honey or maple, dairy-free & delicious!

Ingredients

Units Scale

4 cups milk ( or sub plant-based milk)
5 tablespoons unsweetened cacao powder
2 cinnamon sticks (or 1 teaspoon ground cinnamon)
5 cardamon pods, crushed, (or 1/2 teaspoon ground cardamom)
5 whole cloves (or 1/4 teaspoon ground cloves)
1-2 dried red chilies ( or pinch cayenne)
3 tablespoons honey, more to taste ( or agave, maple syrup)
optional: vanilla- 1/4 teaspoon paste, or 1/2 teaspoon vanilla extract.
pinch salt

Instructions

Prep Vanilla. If using a vanilla bean, split it in half lengthwise and scrape out ¼ teaspoon using the tip of a knife.
Heat milk. Heat milk in a medium pot over medium heat.
Whisk. Once warm, whisk in the cacao powder, then all the spices, pinch salt, and bring it to almost a simmer.
Sweeten. Stir in the honey or maple, taste, and adjust spices and sweetener to taste.
Strain using a fine mesh sieve.
Serve. Pour into mugs and garnish with cinnamon sticks (I reuse them!)

Notes

Leftovers will keep up to 4 days in a tight container in the refrigerator, and can be reheated.

Variations: For a richer version, add a 2-3 squares of bittersweet chocolate to the milk. Play with other spices: fresh nutmeg, star anise, allspice, and ground ginger are all delicious here!

Mugs: traditionally served in clay mugs

*I love this organic cacao powder

Nutrition

Serving Size: 1 cup
Calories: 111
Sugar: 13.9 g
Sodium: 177.5 mg
Fat: 3.7 g
Saturated Fat: 0.5 g
Carbohydrates: 20.5 g
Fiber: 2.7 g
Protein: 3 g
Cholesterol: 0 mg