Danielle is a James Beard Award-winning food writer and editor based in Portland Oregon.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Preppy Kitchen | 2022-12-29 20:00:00 |  168,267 Views |
Mexican Hot Chocolate Recipe
Authentic Mexican chocolate caliente is comforting in the way that hot chocolate should be but it is also lighter more refreshing and more complex than most other versions of hot chocolate. In Mexico people often drink hot chocolate for breakfast or a late dinner any day of the week as well as during Christmastime (such as during the Las Posadas celebrations) and for special occasions such as Day of the Dead. It is often served with delicious sweet bread or simple white bread (such as bolillos) that is dipped in the hot liquid.
While there are several versions of Mexican hot chocolate ranging from spicy to sweet it is most often made with bars of rustic chocolate de mesa or “table chocolate” which are easy to find in the U.S. at Mexican grocery stores and even large supermarkets. The two most common brands are Ibarra (made by a company in Jalisco Mexico) and Abuelita (a Nestlé product) but they are far from the only ones. If you have access to other brands or artisanal chocolate products take advantage of them. Note that Mexican chocolate bars are typically round and divided into 6-8 wedges.
Mexican chocolate contains cocoa solids of course but also sugar and cinnamon. This chocolate has a grainier texture than baking or milk chocolate because of these ingredients and is not necessarily meant to be eaten like you would a chocolate bar. That slightly grainy texture will be present in the finished drink but don’t worry – it’s part of the experience! Also no matter how well your milk and chocolate are mixed there will be some solids that settle in the cup. This is normal and has to do with the nature of the ingredients. It’s not uncommon to serve each mug with a cinnamon stick or teaspoon to stir the drink as you enjoy it.
