Mexican Hot Chocolate Recipe
Serves 8
5 mins cook
60 mins Steeping
65 mins total
Looking for a warm, cozy treat that tastes like a hug in a mug? This easy Mexican Hot Chocolate is rich, frothy, and full of nostalgic flavor. It’s similar to champurrado, but simpler — no masa harina, no anise, and no piloncillo. Don’t worry though: just because it’s easier to make doesn’t mean it’s any less delicioso.
0 servings
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.
