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5 from 3 votes

Mexican Hot Chocolate

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.
Cook Time5 mins
Steeping1 hr
Total Time1 hr 5 mins
Course: Drinks
Cuisine: Mexico
Servings: 8 servings
Calories: 145kcal
Author: Yvette Marquez

Ingredients

Instructions

  • 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.

Video

Notes

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

Nutrition

Calories: 145kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 30mg | Potassium: 108mg | Fiber: 2g | Sugar: 13g | Vitamin A: 49IU | Calcium: 60mg | Iron: 1mg