Mexican Hot Chocolate
Chocolate Caliente Estilo Mexicano
A Warm Drink for a Cool Day
When the weather gets chilly, there is no better drink to warm you up than traditional Mexican hot chocolate frothed by hand with a wooden molinillo.
Mexican Chocolate
Mexican hot chocolate is less sweet than hot chocolate served in the U.S. It has a slightly grainy rustic texture which isn’t completely smooth in the cup but don’t consider that a negative. The rustic mouthfeel is an integral part of the drink.
Mexican chocolate is sold in bars called tablillas (tablets). It is sweetened with sugar and spiced with cinnamon.
The best comes from the state of Oaxaca which is what we used for this recipe. The city of Zacatecas produces a very good chocolate de metate, or stone ground chocolate.
You can find Mexican chocolate at many supermarkets. The two easiest to find brands are ”Abuelita” by Nestlé and Ibarra.
If you can’t find it at your local supermarket, you can order artisanal Oaxacan chocolate from Isela Hernandez owner of HERNÁN, which specializes in premium Mexican food and kitchenware.
The Tool for an Authentic Experience
Molinillos (mo-lee-nee-yos)are the traditional way to froth your hot chocolate. Think of molinillo as a wooden whisk. A molinillo a beautiful addition to your Mexican kitchen. A regular wire whisk is a good substitute. If you would like to try using a molinillo you can also get them from HERNÁN.
How to Make
To make one cup of hot chocolate, bring about 8 ounces of water or milk to a near boil. Add 2 or 3 squares of chocolate to the liquid allow the chocolate to soften for about a minute or so.
Then place the handle of the molinillo between your palms and roll it back-and-forth quickly in the liquid to mix in the chocolate then aerate the drink to make it frothy and smooth. To get your hot chocolate just right it takes a little time and effort.
After working the molinillo for some time the chocolate starts to take on the creamy frothy texture that you want. The more you spin the molinillo the lighter and frothier your drink gets.
Enjoy!
Serve with a pastry and garnish each cup with a cinnamon stick and top with marshmallows if you like.
A Traditional Drink for Day of the Dead
A cup of Mexican hot chocolate is the perfect complement for pan de muerto which is served every year in late October and early November for Día de Los Muertos (Day of the Dead).
Champurrado - A Close Cousin of Hot Chocolate
Champurrado is the chocolate version of atole, a hot Mexican drink that dates back to the Aztecs in pre-Hispanic times. Thickened with masa (dough) or corn flour, this rich chocolate drink is served during Day of the Dead celebrations and Christmas posadas in Mexico.
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Create Memories to Savor: Mexican Cooking Classes
Get your friends and family together for food, drinks and fun. We offer custom Mexican cooking classes, perfect for a birthday celebration, a hands-on get-together, or a gift for your favorite cook. Try making some simple classic salsas or an making an elaborate mole Poblano. Every class is tailored to your group’s skill level and tastes.
While I love Mexican hot chocolate I just can’t get too excited about the “champurrado.”
Just love it!