Mexican Hot Chocolate


I wrote this one up for the lovely Sparkle Stories crew, and since then it's become my hot chocolate recipe of choice.  I *heart* Mexican hot chocolate.

But what is the difference between regular, ole' American hot chocolate and it's Southern cousin?  Ah, so glad you asked!

The process of making them is exactly the same, except that Mexican hot chocolate begins with special Mexican chocolate. Sold in hexagon-shaped cakes, Mexican chocolate contains bits of granulated sugar and sometimes a pinch of cinnamon. I was able to find a recommended brand—Abuelita—in the international section of my regular grocery store.

The resulting cocoa is sweet without being cloying, and tastes like a special holiday version of regular hot chocolate. Give it a try for your next cozy night in.


Mexican Hot Chocolate (makes 2 mugs full, double or triple the recipe for larger crowds)


  • 2 cups milk
  • 1 tablet Abuelita Mexican chocolate (or approximately 3 ounces dark chocolate chips mixed with a pinch of cinnamon and a teaspoon of sugar)
  • nutmeg
  • ground cloves
  • cayenne pepper

Optional for serving:

  • whipped cream
  • a cinnamon stick
  • additional nutmeg


Put the milk into a small pot to simmer. Chop the chocolate and add it to the milk, stirring gently until it melts. Add a small pinch of each of the spices, then whisk the hot chocolate mixture furiously to make it nice and frothy.

Pour into mugs and top with a generous dollop of whipped cream. Add a cinnamon stick and an extra sprinkle of nutmeg for garnish if you wish.