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Rich and Frothy Authentic Mexican Hot Chocolate

Close-up of rich, dark mexican hot chocolate with a layer of froth in a rustic blue ceramic mug.
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Make this rich and creamy Mexican hot chocolate at home. This recipe balances deep chocolate flavor with warming cinnamon and a subtle hint of spice for a comforting winter beverage.

Ingredients

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  • 4 cups whole milk
  • 1/2 cup heavy cream
  • 4 ounces Mexican chocolate (like Ibarra or Abuelita), roughly chopped
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of cayenne pepper (optional, for heat)
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the milk and heavy cream in a medium saucepan over medium heat. Heat until small bubbles form around the edges, but do not let it boil.
  2. Add the chopped Mexican chocolate, sugar, ground cinnamon, nutmeg, and cayenne pepper (if using) to the saucepan.
  3. Whisk constantly until the chocolate and sugar are completely dissolved into the milk mixture. Keep the heat on medium-low to prevent scorching.
  4. Once smooth, remove the pan from the heat. Stir in the vanilla extract.
  5. To create the traditional froth, use a whisk or a traditional Mexican molinillo. Whisk vigorously in the pan, or pour the mixture into a blender (working in batches if necessary) and blend until a thick layer of foam forms on top.
  6. Pour the hot chocolate immediately into mugs, making sure to scoop some of the froth on top of each serving.

Notes

  • For a thicker, more traditional texture similar to Champurrado, dissolve 1 tablespoon of cornstarch in 2 tablespoons of cold milk before adding it to the saucepan in Step 2.
  • If you cannot find Mexican chocolate tablets, substitute with 4 ounces of good quality dark chocolate (70% cacao) and increase the cinnamon slightly.
  • Serve this cozy winter drink with churros or pan dulce for a complete experience.

Nutrition

Find it online: https://www.unfoldrecipes.com/mexican-hot-chocolate-recipe-froth-trick/