Introduction: How to Make Mexican Hot Chocolate

The most delicious hot chocolate in the world.

See also, How to Eat Mexican Chocolate and Fear the Swiss

Step 1: Materials

Brick of Chocolate
Milk
Cinnamon
(optionally) Sugar

Stove
Saucepan
Blender
Mugs
Friends

If you have a brick of chocolate, use that. You can buy this stuff in stores under brands like "Ibarra" and "Abuelita". If you use the store-bought stuff, don't add any sugar.

Step 2: Melt the Choclate

Put the chocolate in the saucepan.

Add a little milk.

Let the chocolate get warm and liquid.

Step 3: Add Milk

Cover the chocolate in milk - as much milk as you want the resulting hot chocolate.

The chocolatey-ness of the final beverage is inversely proportional to the amount of milk you add.

Step 4: Add Spices

Here, dissolve in the sugar, and any cinnamon you desire. This is how I like mine.

If you care to, you can also add nutmeg, orange peel, or anything else you enjoy (red pepper, dark chocolate flakes, I don't know - throw stuff in and see if it tastes good)

Step 5: Warm

When the chocolate particles in the milk appear to be swirling around, without the aid of a mixing implement, the milk is warmed enough.

Step 6: Blend

This is the key, the trick, the best and only way, and what makes this chocolate beverage what it is.

This will cause the beverage to be foamy and delicious.

If you like having chunks of chocolate at the bottom, you might be able to save some from your saucepan, and add them in, after blending.

Step 7: Serve

You can't keep it to yourself, it's so delicous!

Share the drink with everyone you know!

Comments

author
mamawera2 (author)2015-10-05

Can you use water and milk to make abuelita hot cocoa?

author
shelly.stephens.925 (author)2014-12-23

I picked up a bar of the ibarra chocolate in the staff lounge. I did not know how to make it. I do now and I will NEVER forget. Yum! Thanks

author
CameronSS (author)2007-07-08

What's this?! A blender instead of the traditional wooden beater?! Shame! This is the best hot chocolate you will ever eat, though. We had some in my Spanish class on a very cold day in January. Somewhere around here I have a hand-carved miniature hot chocolate beater that I got from a neighbor's garage sale who though it was either a baby's rattle or a honey dipper.

author
PlayaSinNombre (author)CameronSS2014-08-08

It is called a molinillo, & you can find them at most Mexican grocers. In a pinch, you could actually use a honey dipper, but you would really have to do it one cup at a time. :3

author
struckbyanarrow (author)2010-01-11

Everything is better in Mexico!

author

Except for cartel violence

uehauheuaheuhauehaueaheuha

author
ilpug (author)2012-04-02

This... this is awesome! It makes it more eclectic if you add some chili powder.

author
rmurphy-1 (author)2011-02-27

homagawd I just made this. It's the drink the heavens!

author
pinkpanther (author)2010-12-11

The chill in the air this morning called for something warm and comforting...the answer to this was mexican hot chocolate...simply wonderful...

author
cfpresley (author)2007-07-16

I think I missed the step that requires welding.

author
Pentacle (author)cfpresley2010-02-17

LOL

author

we try to keep the chocolate away from the welders, as excessive molten metal spatter does not taste good and burns chocolate...

author
Picothellama (author)2009-04-27

add an egg. it makes it really frothy and delicious

author
Thoth (author)2008-12-05

You should also add a tiny pinch of salt and a bit of vanilla extract. It will really bring out the chocolate flavor. Also for an authentic variation, add a bit of ground red pepper.

author
RedneckAsian (author)Thoth2008-12-30

nice catch

author
d_ekrem (author)2008-09-05

wouldn't it be inversely proportional? i love this recipe, girl, thanks!

author
stasterisk (author)d_ekrem2008-09-05

you're right! fixed

author
scopevisions (author)2008-07-07

try brand chocolate, like ibarra or abuelita (honestly i like them both) half of "brick" for each large cup of milk, heat milk in microwave or stove until hot (steamy) put chcoclate and milk in to a blender, blend to highest for about 30 seconds (i like it foamy so i run that for a 1 1/12 minute) enjoy !!! (adjust to fit ) note: this recipe does not require welding mask or gloves and does not involve using a jack nicholson stand in person.

author
gmbatman (author)2008-05-17

I wonder how this would tastes substituting the chocolate brick with cocoa almond bark. Giving it a try soon just thought it would be a good idea. Maybe white chocolate bark too...

author
Nardazal (author)2007-11-22

I believe the secret ingredient is some kind of chili powder, that makes it real live hot Mexican chocolate. Just a touch, but it sure will warm you up a lot quicker.

author
laernmoer (author)2007-08-06

oh man, this brings me back - when I was a kid my dad used to make these using those blocks of chocolate in the yellow octagonal box. He would use a cheese grater to make the chocolate into a powder (sort of) and melt that into a pan with milk. thanks for nostalgia trip. I've got a craving for some hot chocolate. I haven't thought about those blocks in years...

author
masterochicken (author)laernmoer2007-11-15

That's abuelita

author

Abuelita is swiss and made by Nestle I like Ibarra better, it's what I've used here.

author
pluralmolecule (author)2007-09-25

Add almond extract. It's also good if you steam the hot chocolate with an expresso machine instead of using the blender.

author
duct tape (author)2007-07-08

It would be cool if you could make this into powder, so you just have to add milk and warm.

author
LasVegas (author)duct tape2007-07-08

Actually, it's easy to make it powder if you substitute cocoa powder, and dry milk and add a bit of salt. I'm sure there's recipes all over the net.

author
Myself (author)LasVegas2007-07-09

The trouble with powder, be it home-made or store-bought, is that you can get unmixed clumps of dry powder in the final mix, if you're impatient The trick is to add just a bit of milk, enough to make a coarse paste. Grind the paste around with your spoon for a while, until you're sure there's no unmoistened powder left. Then add the rest of the milk, and it should mix up flawlessly.

author
gtoal (author)Myself2007-07-20

The advantage of using cocoa powder over slabs of Mexican chocolate is that the latter is very high in sugar, whereas cocoa has none, and you can get the sweetness from Splenda, making it available to diabetics too!

author
duct tape (author)LasVegas2007-07-08

Thanks for not being rude.

author
LasVegas (author)duct tape2007-07-08

Your statement was valid and didn't deserve a rude response.

author
theRIAA (author)duct tape2007-07-08

I know, and hey, instead of making a hamburger, lets go to McDonald's, ooh and why bake a cake, when we could just buy twinkies!... dumbass

author
ARVash (author)theRIAA2007-07-09

Or yknow we could be a dumbass and reply quite rudely to a perfectly legitimate comment. He wasn't saying buy the powder, he was saying make it INTO a powder so that you can put it together quickly on lets say a cold morning. Please read comments carefully, and the "be nice" comment policy.

author
duct tape (author)theRIAA2007-07-08

wtf?

author
thumbelina (author)2007-07-08

Cool! We have Mexican Chocolate ice cream where I work.

author
stasterisk (author)thumbelina2007-07-09

Do you by any chance work in Somerville, MA?

There's an ice cream shop there that sells the most *delicious* ice cream ever, including a Mexican Chocolate flavor, which I tried, and which I liked a lot.

author
thumbelina (author)stasterisk2007-07-09

Nope, we're in NH actually!

author
stasterisk (author)thumbelina2007-07-09

What is your shop called?

author
PetervG (author)2007-07-08

Mexicans! Lol, just kidding. I want some mexican hot chocolate now.

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