Mexican Hot Chocolate

Mexican Hot Chocolate

Día de los Muertos is an occasion to honor the dead and celebrate life. What better way to do that than to toast with a warm chocolate beverage. This Mexican hot chocolate is similar to champurrado, but it is not flavored with anise or sweetened with piloncillo, making this recipe a bit simpler, and tastes just as delicoso.

Champurrado is a chocolate drink with a bold taste of corn from the masa harina (corn flour). The consistency is like that of a thin cream of wheat. This Mexican hot chocolate is thinner using corn starch, but thicker than traditional hot chocolate.

Mexican Hot Chocolate Abuelita

I made this drink for our Día de los Muertos Celebration video. It was a chilly Colorado day when we filmed the video, but luckily this drink warms you up from the inside out.

For an adult spiked hot chocolate, add a splash of peppermint schnapps for a rich, decadent, and boozy cocktail.

Mexican Hot Chocolate

Ingredients:

8 1/2 cups water, divided
3 cinnamon sticks
6 ounces Mexican chocolate
4 tablespoons Clabber Girl corn starch
1 cup whole milk
Peppermint schnapps (optional)

Directions:

Bring 8¼ cups of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 1 hour.

Discard cinnamon sticks and return water to medium-low heat. Add Mexican chocolate stir until dissolved.

In a separate cup, dissolve cornstarch in ¼ cup of cold water. Stir to prevent clumps and add to pot, stirring as you pour it in.

Add the milk and let it come to a slow boil, being careful to turn off heat as soon as it boils. It will thicken a little and will be creamier with whole milk.

For an adult spiked hot chocolate, add a splash of peppermint schnapps for a rich, decadent, and boozy cocktail.

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Disclosure: This post is sponsored by Clabber Girl.