This Mexican Hot Chocolate is made with canela (cinnamon sticks) steeped in water to infuse flavor, Mexican chocolate, and milk to warm you up from the inside out. For an adult spiked hot chocolate, add a splash of Kahlua or peppermint schnapps for a rich, decadent, and boozy cocktail.
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.
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.
What is Mexican chocolate?
The two popular brands of Mexican chocolate available in the U.S. are Ibarra and Nestle’s Abuelita. They are commonly found in large supermarkets and in Latin grocery stores. Another popular brand is Taza, an organic variety with different flavor options.
I love purchasing artisanal chocolate, but generally I buy Abuelita, because that is the brand I grew up with.
Watch this video to see how simple this Mexican Hot Chocolate is made.
More Mexican inspired warm drinks you’ll love
- Peppermint Mexican Hot Chocolate
- Champurrado (Chocolate Atole)
- El Cucuy (Mezcal Apple Cider Hot Toddy)
- Hibiscus-Cinnamon Tea
- Atole de Vainilla
- Chamomile Tea and Cinnamon Tea
- Café de Olla
- Ponche Navideño (Mexican Christmas Fruit Punch)
- Calientito (Warm Pear Cider)
- Kahlúa Café
Mexican Hot Chocolate
- Bring 8 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 corn starch 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.
Originally published: October 2014