This easy Mexican hot chocolate is similar to champurrado, but it isn’t thickened with masa harina, flavored with anise, or sweetened with piloncillo. Don’t worry, though. Just because it is a bit simpler to make doesn’t make it any less delicioso.

Mexican Hot Chocolate in Mexican barro pot next to a matching mug filled with Mexican hot chocolate.

Recipe Ingredients & Substitutions

One of my favorite things about this recipe for Mexican hot chocolate is how simple it is. You only need a handful of readily available ingredients to make it! Here’s what to grab:

ingredients needed to make Mexican hot chocolate measured out on a wooden table.
  • Water – If possible, use filtered water for the best taste. 
  • Canela, a.k.a. Cinnamon Sticks – Canela is a variety of cinnamon popular in Mexican and other Latin American cuisines. Ceylon cinnamon is commonly referred to as Mexican Cinnamon or True Cinnamon. It is not hot, spicy, and does not have a peppery kick that is associated with more common cinnamon sticks. It’s softer and more fragrant than the typical Cassia cinnamon found in U.S. stores, with a delicate, sweet flavor that makes it a favorite in many traditional recipes. If possible, buy your cinnamon sticks from a Mexican grocery store to get the most authentic taste. As a bonus, spices from Hispanic supermarkets are typically sold in plastic baggies rather than jars, making them way less expensive than most grocery stores. 
  • Mexican Chocolate – This is the heart and soul of Mexican hot chocolate, packed with rich chocolate flavor from roasted cacao nibs! It’s typically sold in round discs stacked in a short, squat package. You can usually find it either next to the regular hot chocolate or in the international aisle of most grocery stores.
  • Corn Starch – To get the thick, coat-the-back-of-a-spoon consistency, a touch of cornstarch is your best friend. Just make sure to whisk it into a slurry before adding to the pot, or you’ll risk it getting all clumpy.
  • Milk – Whole milk is my favorite for a rich mouthfeel, but you’re welcome to use the dairy or unsweetened plant-based milk of your choice. Or you can omit the milk altogether for a delicious chocolate de agua.

How to Make Mexican Hot Chocolate

Making traditional Mexican hot chocolate is a snap. Here’s how it’s done:

  1. Make Canela Tea. Bring 8 cups of water with cinnamon sticks to a boil; remove from heat, cover, and let steep for 30 minutes to 1 hour.
  2. Melt Chocolate. Discard cinnamon sticks and return water to medium-low heat. Add Mexican chocolate stir until dissolved. For a frothy authentic Mexican hot chocolate, use a molinillo as a whisk for mixing that rich flavor chocolate in a way just like Grandma used to make it! Simply whisk the chocolate until it is completely mixed thoroughly by simply holding the molinillo between your hands and rubbing back and forth repeatedly, until frothy.
  3. Make Slurry. In a separate cup, dissolve cornstarch in ¼ cup of cold water. Stir to prevent clumps and add to the pot, stirring as you pour it in. 
  4. Simmer. Add the milk and let it come to a slow boil, being careful to turn off the heat as soon as it boils. It will thicken a little and will be creamier with whole milk. 

Watch this video to see how simple this Mexican Hot Chocolate is made.

hand thrown earthenware mug filled with Mexican hot chocolate on a wooden tray with a few tiles of an Abuelita Mexican chocolate round, a whole canela stick, and a molcajete filled with flowers.

Optional Variations & Dietary Adaptations

While I love this authentic recipe for Mexican hot chocolate just the way it is written, there are plenty of opportunities to make it your own. Here are a few ideas to get you started:

  • Dairy-Free/Vegan Mexican Hot Chocolate – Simply swap in the (preferably unsweetened) plain, vanilla, or chocolate-flavored plant-based milk of your choice. You should also double-check your Mexican chocolate tablets, though most don’t include any milk products. Feel free to omit the milk entirely to make chocolate de agua
  • Spiked – For a rich, decadent, and boozy cocktail, try adding a splash of Kahlua, peppermint schnapps, or the liqueur of your choice. You can also go way over the top by serving some of my Mexican Hot Chocolate Cookies on the side. YUM!
  • Extra Spicy Mexican Hot Chocolate – If you want more of a tongue-tingling, Mayan-style hot chocolate, feel free to add a pinch of cayenne pepper or the hot chili powder of your choice.
  • Other Add-Ins/Add-Ons – While I love the unadulterated flavor of Mexican spiced hot chocolate, you have tons of options here. Feel free to add some vanilla extract for a warm, aromatic boost, or experiment with other flavors like almond extract. You can also have a blast garnishing: it’s excellent topped with whipped cream or marshmallows, and candy canes or extra canela make great stir-sticks!
metal tray with a mug of Mexican hot chocolate and a small glass of port in a fluffy snowbank with snow falling.

Expert Tips

  • Authenticity First: The key to a great cup of this cozy drink is using authentic Mexican hot chocolate, which are spiced with cinnamon and have a different consistency than regular bar chocolate. Try artisan made Mexican hot chocolate skulls from HERNÁN.
  • Froth it Up: To get that delightful frothy foam that’s characteristic of Mexican-style hot chocolate, use a traditional molinillo or a whisk. Whisk vigorously as the chocolate melts to incorporate air and create a light, frothy texture.
  • Batch It: If you’re planning on serving it for a party, feel free to double or triple the recipe as needed. I like to keep it warm using a slow cooker.
Hand holding a hand painted earthenware mug filled with Mexican hot chocolate with some snow on the bottom of the mug while outside.

Frequently Asked Questions

What is Mexican chocolate?

Mexican chocolate is made by grinding cacao nibs, sugar and cinnamon, and has a more granular texture than what most Americans are used to. Depending on the brand, other flavorings like chiles, allspice or nutmeg may also be added.

What is Mexican hot chocolate?

This Mexican hot chocolate is thickened with cornstarch giving it a velvety unique twist. It typically involves combining rich chocolate with milk and a touch of cornstarch for thickness. This variation of hot chocolate includes cinnamon, providing a distinctive and aromatic flavor. The cornstarch not only adds a smooth consistency but also contributes to the overall texture, making it a comforting and indulgent treat.

What is the difference between champurrado and Mexican hot chocolate?

Champurrado is a Mexican hot 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 easy Mexican hot chocolate is less thick than champurrado, but can still coat the back of a spoon like a champ. Drink one mugful and your chocolate cravings will be completely satisfied!

What is the best Mexican chocolate for this recipe?

My personal favorite is Abuelita brand, as that’s what I grew up with. That said, feel free to use other widely available brands like Ibarra or Taza. For a fancier cup, try Hernan, an artisanal brand – it’s another one of my favorites!

Can this recipe be made vegan?

Absolutely! Feel free to omit the milk entirely to make chocolate de agua. Or for a creamy option, pick the plant-based milk of your choice and ensure your Mexican chocolate is vegan-friendly. Spoiler alert: most of them are!

Does Mexican hot chocolate have nuts? Is it gluten-free?

So long as your Mexican chocolate brand of choice is free from nuts (some contain almonds) and you use any non-nut-based milk, you should be in the clear. It’s also a gluten-free, celiac-friendly beverage, but you’ll need to be careful about cross-contamination in the kitchen.

What makes Mexican hot chocolate different?

Mexican hot chocolate stands out from the crowd, thanks to its unique star ingredient: Mexican chocolate. Unlike regular chocolate bars, Mexican chocolate has a distinctively grainy texture and an aromatic spice profile. Additionally, while hot cocoa relies on cocoa powder, Mexican hot chocolate uses real chocolate that contains cocoa butter, which results in a richer, more delicious cup of chocolate yumminess. 

What is the best Mexican chocolate to buy?

The two most popular brands of Mexican chocolate available in the U.S. are Ibarra and Nestle’s Abuelita. They are commonly found in large supermarkets and in Latin grocery stores. Another popular brand is Taza, an organic variety with different flavor options.

I love purchasing artisanal chocolate, but generally I buy Abuelita, because that is the brand I grew up with.

Which is better: Ibarra or Abuelita?

I’m biased since I grew up with Abuelita, but I prefer it to Ibarra. 

What is the difference between Mexican hot chocolate and regular hot chocolate?

If you grew up in the US, you likely make your hot chocolate by emptying a packet of hot chocolate mix into a mug and topping it with hot milk or water. While this recipe for Mexican hot chocolate takes just a bit longer because you’re using real Mexican chocolate, the results are well worth the extra time.

Also, unlike American hot chocolate, this Mexican beverage is scented with cinnamon, making it extra cozy when the weather is chilly.

Finally, Mexican hot chocolate is thicker than traditional hot chocolate because it uses cornstarch. You can’t taste the extra ingredient, but the consistency is luscious.

What do you garnish it with?

I personally serve my Mexican hot chocolate as is, no frills attached. I promised you easy, right? All that said, feel free to add your own twist – a dollop of whipped cream, a handful of marshmallows, a dusting of cinnamon sugar or grated chocolate, or a cinnamon stick as a swizzle would all be welcome additions.

Is Mexican hot chocolate spicy or sweet?

While there are a few classic Mexican hot chocolate spices, none of them are particularly spicy. If you can tolerate cinnamon and nutmeg, you should be fine! All that said, if you want a spicier drink, you can always add some heat and/or use a spicy variety of Mexican chocolate.

Storage & Reheating

If you have any leftovers, you can store them in a covered container, such as a mason jar in the fridge for 2-3 days. When you’re ready to enjoy it again, just reheat it gently on the stove. Be sure to stir it well while reheating to maintain its smooth and creamy texture. 

More Warming Drinks

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Mexican Hot Chocolate in Mexican barro pot next to a matching mug filled with Mexican hot chocolate.

Mexican Hot Chocolate

4.91 (11 ratings)
This easy Mexican Hot Chocolate will warm you up from the inside out. Made with canela (cinnamon sticks) steeped in water to infuse flavor, warmly spiced Mexican chocolate, and the milk of your choice, this cozy beverage is the perfect pick for sweater season. 
For an adult version, try it spiked by adding a splash of Kahlua or peppermint schnapps for a rich, decadent, and boozy cocktail. You can also go way over the top by serving some of my Mexican Hot Chocolate Cookies on the side. YUM!

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

Optional Variations:
  • Dairy-Free/Vegan Mexican Hot Chocolate – Simply swap in the (preferably unsweetened) plain, vanilla, or chocolate-flavored plant-based milk of your choice. You should also double-check your Mexican chocolate tablets, though most don’t include any milk products. Feel free to omit the milk entirely to make chocolate de agua
  • Spiked – For a rich, decadent, and boozy cocktail, try adding a splash of Kahlua, peppermint schnapps, or the liqueur of your choice. You can also go way over the top by serving some of my Mexican Hot Chocolate Cookies on the side. YUM!
  • Extra Spicy Mexican Hot Chocolate – If you want more of a tongue-tingling, Mayan-style hot chocolate, feel free to add a pinch of cayenne pepper or the hot chili powder of your choice.
  • Other Add-Ins/Add-Ons – While I love the unadulterated flavor of Mexican spiced hot chocolate, you have tons of options here. Feel free to add some vanilla extract for a warm, aromatic boost, or experiment with other flavors like almond extract. You can also have a blast garnishing: it’s excellent topped with whipped cream or marshmallows, and candy canes or extra canela make great stir-sticks!
Expert Tips:
  • Authenticity First: The key to a great cup of this cozy drink is using authentic Mexican hot chocolate tablets or bars, which are spiced with cinnamon and have a different consistency than regular bar chocolate.
  • Froth it Up: To get that delightful frothy foam that’s characteristic of Mexican-style hot chocolate, use a traditional molinillo or a whisk. Whisk vigorously as the chocolate melts to incorporate air and create a light, frothy texture.
  • Batch It: If you’re planning on serving it for a party, feel free to double or triple the recipe as needed. I like to keep it warm using a slow cooker.
  •  
 
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

Photography by Jenna Sparks 
Originally published: October 2014