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Mexican

Mexican hot chocolate

Vegetarian

Chocolate caliente

Grainy, cinnamon-scented Mexican table chocolate melted into hot milk (or water) and beaten until foamy, traditionally with a wooden molinillo.

Mexican hot chocolate is a Mexican hot drink from Mexico, ready in about 13 minutes and made with milk and mexican table chocolate. It serves 4 and is rated beginner to cook.

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Prep
3 min
Cook
10 min
Total
13 min
Serves
4
Level
Beginner
Calories
253

Ingredients

4 mugs

Equipment

Method

  1. Step 1

    Heat the milk (opens in a new tab) with the cinnamon stick (opens in a new tab) over medium heat until steaming and small bubbles form at the edge.

  2. Step 2

    Add the chopped chocolate and stir over low heat until it has melted, about 3–4 minutes. Do not let it boil over.

    • 4 min
    • low heat

  3. Step 3

    Remove the cinnamon stick (opens in a new tab) and beat the hot chocolate vigorously — roll a molinillo between your palms, whisk (opens in a new tab) hard or use a stick blender — until a thick layer of foam forms.

    Food safety: Keep the blender head submerged to avoid splashing hot liquid.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  4. Step 4

    Pour into mugs, spooning the foam on top.

    About this dish

    Origin
    Mexico · Well documentedChocolate drinks originated in Mesoamerica; the sweetened tablet chocolate with cinnamon is a later Mexican tradition.Also popular in Guatemala, United StatesMore food from Mexico
    Dish
    Breakfast · Dinner · Snack · Hot drinks
    Cooking method
    Simmered, Whipped
    Taste
    sweet, rich, aromatic / warmly spiced
    Diet
    Vegetarian (lacto-ovo) · No gluten ingredients
    All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Egg-free · Alcohol-free · Pork-free · Beef-free · Low-sodium
    With the listed swaps: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
    Good for
    Child-friendly · Festive & celebration · Budget-friendly
    Cook more with
    Milk
    Techniques
    Simmering · Emulsification

    Allergens

    • Contains, can be adapted: Milkfrom milk, mexican table chocolate
    • May contain: Peanutsfrom mexican table chocolate
    • May contain: Tree nutsfrom mexican table chocolate
    • May contain: Soyfrom mexican table chocolate

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    253 kcal per serving

    Calculated

    1 serving ≈ 280 g · recipe makes 4

    Where the energy comes from

    • Protein 14%
    • Carbohydrate 46%
    • Fat 41%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy253 kcal90 kcal
    Protein8.9 g3.2 g
    Carbohydrate29.8 g10.6 g
    Net carbohydrate28.9 g10.3 g
    Sugars28.6 g10.2 g
    Added sugars13.5 g4.8 g
    Fibre0.9 g0.3 g
    Fat11.9 g4.2 g
    Saturated fat6.7 g2.4 g
    Trans fat——
    Cholesterol26 mg9 mg
    Sodium111 mg40 mg
    Salt equivalent0.3 g0.1 g
    Vitamins & minerals per serving
    Potassium
    429 mg
    Calcium
    299 mg
    Iron
    0.6 mg
    Magnesium
    47 mg
    Vitamin A (RAE)
    118 µg
    Vitamin C
    0 mg
    Vitamin D
    3.3 µg
    Vitamin B12
    1.2 µg
    Folate (DFE)
    14 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: cinnamon stick.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • The chocolate stays slightly grainy — that texture from the stone-ground sugar is part of its character.

    Common mistakes

    • Skipping the beating — the foam is an essential part of the drink, not just decoration.

    Serve with

    • With pan dulce, conchas or tamales.

    Storage

    • Keeps 2 days in the fridge.

    Reheating

    • Reheat gently and beat again to bring back the foam.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Customise in Sip & Blend

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in step 1

    Less sweet, dairy-free, caffeine-free or for more people — the original stays as it is.

    Customise in Sip & Blend

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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