Mexican hot chocolate has been prepared since Aztec times with cocoa, water and spices, evolving with milk and cinnamon in colonial cuisine. The wooden grinder creates characteristic foam that defines its unique texture. It is a ceremonial and everyday drink of the Mexican winter.
Mexican
Thick Mexican Hot Chocolate
Thick Mexican hot chocolate with cinnamon, table chocolate and grinder.
- Mexico
- Starter
- Vegetarian
- Light
- medium
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 285 kcal
- Protein 8 g
- Fiber 3 g
- Carbohydrates 32 g
- Fat 15 g
- Sodium 150 mg
Story behind the dish
Preparation
Thick Mexican hot chocolate is a preparation from Mexico with medium difficulty. Reserve about 20 minutes in total (10 for mise en place and preparation, 10 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 ml of whole milk.
- Have ready: 100 g of Mexican chocolate with cinnamon and almonds.
- Have ready: 2 tablespoons of bitter cocoa powder.
- Have ready: 3 tablespoons of sugar.
- Have ready: 1/2 teaspoon ground cinnamon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat milk with cinnamon and salt over medium heat without boiling
Heat milk with cinnamon and salt over medium heat without boiling. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Chop Mexican chocolate and add to the hot milk, stirring...
Chop Mexican chocolate and add to the hot milk, stirring constantly.
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Add cocoa powder and sugar; beat with a wooden grinder or…
Add cocoa powder and sugar; beat with a wooden grinder or whisk until foamy.
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Cook for 5 minutes over low heat until thick and thick enough to cover the spoon.
Cook for 5 minutes over low heat until a thick texture covers the spoon. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Add vanilla and optional chili off the heat
Add vanilla and optional chili off the heat.
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Serve hot in jicaras or large cups topped with cream and…
Serve hot in gourds or large cups topped with cream and marshmallows.
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Sprinkle cinnamon and serve with churros or sweet bread.
Sprinkle cinnamon and serve with churros or sweet bread.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version picante con chile de arbol.
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