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Mexican Hot Chocolate

Mexican hot chocolate is made by gently heating whole milk with Mexican chocolate until steaming, then whisking it into a foamy drink. The chocolate melts in the milk without letting it boil.
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Prep Time 1 minute
Cook Time 8 minutes
Total Time 9 minutes
Servings: 4 servings
Course: Drink
Cuisine: Mexican
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cup whole milk
  • 1 tablet (3.1 oz) Mexican chocolate such as Abuelita or Ibarra, broken into pieces

Equipment

  • 1 2-quart saucepan

Method
 

  1. Heat the whole milk and Mexican chocolate in a 2-quart saucepan over medium-low heat, stirring often, until the chocolate is melted and the milk is steaming with small bubbles around the edge, 5–7 minutes; do not let it boil.
  2. Remove the saucepan from the heat.
  3. Whisk vigorously for about 1 minute, until foamy.
  4. Serve immediately.

Notes

For the smoothest drink, stir often and remove it from the heat as soon as the chocolate melts and small bubbles form around the edge. Refrigerate leftovers for up to 2 days; freezing is not recommended because the texture may separate. For a dairy-free version, use oat milk and dairy-free Mexican-style chocolate.