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.
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 Kahlua or peppermint schnapps for a rich, decadent, and boozy cocktail.
Watch this video to see how simple this Mexican Hot Chocolate is made.
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.
- For an adult spiked hot chocolate, add a splash of Kahlua or peppermint schnapps for a rich, decadent, and boozy cocktail.