Chocolate Caliente - Mexican Hot Chocolate

Prep Time
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"In Mexico, a good mug of hot chocolate has some delicious espuma, or froth, on the top. Traditionally, this is created with a molinillo. These are often very beautifully made and are as decorative as they are useful. The molinillo is inserted into the hot chocolate, either while the liquid is still in the pan or after it has already been poured into a cup. The cook then takes the handle of the utensil between her palms and makes the molinillo spin quickly back and forth in the liquid until the desired amount of froth is produced. It can take several minutes to create a lot of froth; patience and persistence are key. If you don't have an official molinillo, try the same technique with a wire whisk, or use a portable electric mixer or an immersion blender. If you prefer an authentic method even older than the molinillo, try pouring the drink back and forth between two bowls or pitchers until the espuma forms. In this can also use a blender."

Original is 3 servings


  • Serving Size: 1 (383.4 g)
  • Calories 475.3
  • Total Fat - 25.8 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 35.9 mg
  • Sodium - 527.8 mg
  • Total Carbohydrate - 53.4 g
  • Dietary Fiber - 2.9 g
  • Sugars - 51.9 g
  • Protein - 12.5 g
  • Calcium - 395.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Gather all of the ingredients.

Step 2

Place the milk in a saucepan over medium heat.

Step 3

Once the first tiny bubbles begin to appear in the milk, add the wedges of chocolate and continue heating, stirring slowly but constantly, until the chocolate has melted. Do not let the milk boil; if it looks as if it is going to start boiling, take the pan off the heat for a few minutes, continue to stir, then turn the burner down somewhat and return the pan to the heat.

Step 4

Drink your hot chocolate as is, or place in a blender, half of the amount at a time, and carefully blend the mixture until the desired degree of frothiness has been reached.

Step 5

Pour your hot chocolate into rustic clay mugs for serving.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When choosing Mexican chocolate, look for brands that contain a higher percentage of cocoa for a richer flavor.
  • If you can't find Mexican chocolate, use dark chocolate with a high cocoa content instead.

  • Substitute vegan chocolate for the Mexican chocolate to make the recipe vegan-friendly. The benefit of this substitution is that it allows those following a vegan diet to enjoy this traditional Mexican drink.
  • Substitute almond milk for the cow's milk to make the recipe dairy-free. The benefit of this substitution is that it allows those with dairy allergies or sensitivities to enjoy this traditional Mexican drink.

Cinnamon-Spice Hot Chocolate Add 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ancho chili powder to the milk before heating. Once the chocolate has melted, stir the mixture until all of the spices are dissolved. Blend in a blender, half of the amount at a time, and carefully blend the mixture until the desired degree of frothiness has been reached. Serve with a sprinkle of ground cinnamon on top.

Churros con Chocolate - Fried Dough with Chocolate. This classic Mexican treat pairs perfectly with Mexican hot chocolate. The crunchy texture of the churros contrasts with the creamy texture of the hot chocolate, creating a delicious combination. The churros can be served either hot or cold and can be dusted with cinnamon and sugar for extra flavor.

Taco de Barbacoa: This traditional Mexican dish is a great accompaniment to churros con chocolate. The slow-cooked beef in a rich, flavorful sauce pairs perfectly with the crunchy churros and creamy hot chocolate. The taco de barbacoa adds a savory element to the meal, creating a delicious balance of flavors.


Q: How do I create the frothy espuma on top of my hot chocolate?

A: You can use a molinillo, wire whisk, portable electric mixer, immersion blender, or pour the drink back and forth between two bowls or pitchers. Alternatively, you can also use a blender.

Q: What are the best ingredients to make hot chocolate?

A: The best ingredients to make hot chocolate are cocoa powder, sugar, milk, and a pinch of salt. You can also add other ingredients such as vanilla extract, cinnamon, or nutmeg for extra flavor.

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Fun facts:

Fun Fact 1: Mexican hot chocolate has been a favorite of many famous people, including Frida Kahlo and Diego Rivera. In fact, it was a favorite of Frida's that she often served it to her guests.

Fun Fact 2: The traditional molinillo utensil used to make Mexican hot chocolate is believed to have been around since the 16th century. It is an important part of Mexican culture and is still used to this day.