Noah Vinter
Mexican hot chocolate is a traditional, spiced chocolate drink with a history of over 4,000 years. It is typically made with cacao, milk or water, and spices like canela (Ceylon cinnamon). Some recipes also include sugar, cornstarch, and other flavourings such as vanilla, chilli powder, or orange peel. While Mexican hot chocolate is often paired with sweet breads or rolls, the question remains: does the drink itself traditionally contain alcohol?
| Characteristics | Values |
|---|---|
| Alcohol | Alcohol is not a traditional ingredient in Mexican hot chocolate. However, some modern recipes include alcohol, such as tequila, rum, and vodka. |
| Ingredients | Traditional ingredients include cacao, cinnamon, milk or water, and sugar. Other common ingredients are vanilla, nutmeg, and chili powder. |
| Preparation | Mexican hot chocolate is traditionally prepared by grinding cacao and adding hot water or milk, sugar, and cinnamon. It is often frothed using a molinillo or wire whisk. |
| Variations | There are many variations of Mexican hot chocolate, including spiced versions with chili or cayenne pepper. Some modern recipes include chocolate chips, chocolate bars, or cocoa powder, though these are not traditional ingredients. |
| Pairings | Mexican hot chocolate is often paired with sweet bread or rolls, such as conchas (Mexican pan dulce) or marranito (Mexican gingerbread pigs). |
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What You'll Learn
Traditional Mexican hot chocolate is made with unrefined chocolate
Traditional Mexican hot chocolate is a drink with a rich history, dating back thousands of years to the Aztec and Maya civilisations. It is distinct from regular hot chocolate due to its use of Mexican chocolate discs or unrefined chocolate made from roasted cacao nibs, sugar, and cinnamon.
The key characteristic of unrefined chocolate is that it undergoes very little processing, resulting in a strong, authentic flavour. In contrast, chocolate chips, bars, and cocoa powder have been refined extensively, leading to a loss of flavour.
To prepare traditional Mexican hot chocolate, the unrefined chocolate is ground and melted into hot water or milk, along with sugar, cinnamon, and other spices like canela (Ceylon cinnamon). This creates a deeply chocolatey and slightly spiced beverage. The drink is traditionally frothed using a molinillo, a carved wooden rod with rings and indentations, or a wire whisk. The froth is highly prized, and Mexican grandmothers sometimes add egg whites to ensure there is enough to go around.
While modern variations may include alcohol, the traditional version of this drink does not contain any. It is typically served with sweet bread or rolls, which are dipped into the chocolate.
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It's served with sweet bread or roll for dipping
Traditional Mexican hot chocolate is typically served with a sweet bread or roll for dipping. This pairing is perfect for cosy nights in, holidays, or Día de los Muertos celebrations.
One such sweet bread is the conchas (Mexican Pan Dulce), a type of sweet bread or roll that is often served with Mexican hot chocolate. Other sweet breads that can be served with Mexican hot chocolate include pan de muerto, Mexican hot chocolate cookies, and Mexican tamales.
The combination of sweet bread and Mexican hot chocolate creates a delightful contrast of flavours and textures, making for a truly indulgent and satisfying treat. The sweet bread provides a soft and fluffy texture that pairs perfectly with the rich and creamy chocolate, creating a harmonious balance in every bite.
In addition to sweet bread, Mexican hot chocolate can also be enjoyed with other desserts, such as gingerbread or Christmas cookies. This versatile beverage complements a variety of sweet treats, making it a popular choice for those with a sweet tooth.
Whether enjoyed with sweet bread, gingerbread, or any other dessert, Mexican hot chocolate is a comforting and indulgent treat that is perfect for cosy nights in or special celebrations. Its unique flavour and texture make it a beloved choice for people of all ages.
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It's made with cinnamon and sometimes chilli
Mexican hot chocolate is distinct from regular hot chocolate due to its use of Mexican chocolate discs made from roasted cacao nibs, sugar, and cinnamon. It is a traditional, spiced chocolate drink made with rich Mexican chocolate, warm spices like canela (Ceylon cinnamon), and milk or water.
The addition of chilli powder or cayenne pepper is a common variation to the traditional recipe. In restaurants, particularly those north of the border, the addition of chilli is common, but it is not served this way in Mexico. In Mexico, it is more likely to be made by melting broken pieces of Mexican chocolate into a pot of hot milk.
The chocolate is traditionally frothed using a molinillo, a carved wooden rod with rings and indentations designed to agitate the hot chocolate enough to create a froth. This is considered an important part of the drink, and the spirit of the drink is said to be in the froth. The more fat content the milk has, the better it will froth, so whole milk is usually used.
Mexican hot chocolate is usually served with sweet bread or rolls, which are dipped into the drink.
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It's often frothed using a molinillo
Mexican hot chocolate is distinct from regular hot chocolate due to its use of Mexican chocolate discs made from roasted cacao nibs, sugar, and cinnamon. It often includes spices like canela (Ceylon cinnamon) and is traditionally frothed using a molinillo. The name molinillo comes from the Nahuatl "moliniani", which means to move or wiggle. It is a kitchen tool specifically designed to froth hot chocolate and other hot beverages. It is made of wood and carved on a lathe (rotating machine) to produce flaps and rings.
To froth the hot chocolate, place the molinillo between your palms and vigorously roll it back and forth after making your pot of chocolate. The rings at the bottom of the molinillo twirl around, whipping the beverage into a foam. You can also place the end of the molinillo in a pot of hot water (or milk) and chocolate, then rub the handle between your palms, creating a small whirlpool that incorporates the cocoa and oxygenates the mixture. This technique produces a particularly delicate, light froth.
The molinillo is an ancient tool that is beloved for the unbeatable texture it lends to every cup of cocoa. It is an essential tool for making the best hot chocolate, and its use is not limited to Mexico, but also spreads southward to Colombia. The tool is also easy to use and eye-catching.
To make Mexican hot chocolate, you can use either milk or water as the base. For a thicker and creamier cup, use whole milk. You can also add a touch of cornstarch for thickening. Typical Mexican hot chocolate ingredients include water, canela sticks, Mexican chocolate (like Abuelita or Ibarra), and milk. Some variations include vanilla, piloncillo, or chilli powder.
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It's made with milk, but can be made with water
Mexican hot chocolate is distinct from regular hot chocolate due to its use of Mexican chocolate discs made from roasted cacao nibs, sugar, and cinnamon. It is traditionally frothed using a molinillo, a carved wooden rod with rings and indentations designed to agitate the hot chocolate enough to create a froth. The flavour is more complex, slightly spiced, and deeply chocolatey.
The drink is prepared by grinding cacao and adding hot water or milk, sugar, and cinnamon. The water-based drink won't hold the froth at all, so whole milk is always the best way to go for Mexican hot chocolate. However, you can also use oat milk, rice milk, cashew milk, coconut milk, almond milk, or heavy cream.
In Mexico, it is generally just called "chocolate". However, in English-speaking countries, it is called "Mexican hot chocolate" to distinguish it from the more common American hot cocoa drink.
To make Mexican hot chocolate, you can follow these steps:
- Melt chocolate. Discard cinnamon sticks and return water to medium-low heat. Add the chocolate and stir until melted.
- Make a slurry. Dissolve cornstarch in ¼ cup cold water. Stir well to prevent clumps, then pour into the pot, stirring constantly.
- Simmer. Add milk and bring to a slow boil. As soon as it bubbles, remove from heat. The mixture will thicken slightly and become even creamier with whole milk.
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Frequently asked questions
No, traditional Mexican hot chocolate is non-alcoholic. It is a spiced chocolate drink made with Mexican chocolate discs, cinnamon, and milk or water.
Mexican chocolate is made from a solid piece of sweetened, flavoured chocolate. It is often sold in round tablets and can be nibbled on or melted into a drink.
The first chocolate drink is thought to have been created around 2,000 years ago by the Mayans. There is also evidence of cocoa beverages in Aztec culture by 1400 AD. The word "chocolate" comes from the ancient Aztec language, Nahuatl, where "xocolatl" means bitter water.
