Easy Mexican Hot Chocolate

What could be better than a cup of hot chocolate on a cold winter night? A cup of Mexican hot chocolate! Mexican hot chocolate is aromatic and deep in both texture and flavor. It is the perfect drink for the cold weather, and best of all it pairs perfectly with some pan dulce - such as Conchas or Garibaldis. This super easy and quick recipe will have you enjoying a delicious cup of hot chocolate in no time!

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Prep Time: 0 Minutes | Cook Time: 11 Minutes | Total Time: 11 Minutes

Special Equipment

• Medium Saucepan

• Whisk

• Ladle

Ingredients (US Standard)

• 4 cups Whole Milk

• 1 and 1/2 Hot Chocolate Tablet (We recommend Ibarra or you can also use Abuelita - I personally prefer Ibarra, as Abuelita is sweeter and has a lot of unnecessary added ingredients.)

• 1 tsp Ground Cinnamon, or more/less to taste (optional)

• Canela, optional

Ingredients (Metric)*

• 946mL Whole Milk

• 1 and 1/2 Hot Chocolate Tablet (We recommend Ibarra or Abuelita - I personally prefer Ibarra, as Abuelita is sweeter and has a lot of unnecessary added ingredients.)

• 3g Ground Cinnamon, or more/less to taste (optional)

• Canela, optional

*All metric units are converted and should be considered more or less.

Method

1. Pour milk in a saucepan. Add chocolate tablets and heat on Medium.
   

2. Stir frequently with whisk. After about 8 minutes (or once tablet is about 80% dissolved), add optional cinnamon. Continue stirring until tablet is completely dissolved and integrated into milk. (About 10 minutes total.)
   

3. To make the consistency extra frothy, use a ladle to scoop milk out and pour directly back into the saucepan. Do this repeatedly for about 60 seconds, until bubbles start to form.
   

4. Remove from heat and scoop servings into cups with ladle. Serve with optional canela stick (which makes a flavor-boosting straw!)

Note 1: Do not allow milk to boil. Keep a close eye on it and change heat to Low if it starts trying to boil.

Note 2: You may prepare this with a dairy-free milk (such as almond milk), though the consistency may not be as frothy or creamy.

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Nutritional Data (with Ibarra Chocolate and Whole Milk)

Yield: 4 Cups

Serving Size: 1 Cup

Calories: 350 | Protein: 10| Carbs: 46 | Fiber: 0 | Fats:15

Nutritional Data (with Ibarra Chocolate and Unsweetened Vanilla Almond Milk)

Yield: 4 Cups

Serving Size: 1 Cup

Calories: 240 | Protein: 3| Carbs: 36 | Fiber: 1 | Fats: 10

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This is a family recipe and is not derived from another existing recipe. Please give proper credit if re-posting.