Hot Chocolate
2 minutes
to prep
10 minutes
to cook
4 cups
About this Recipe
This Hot Chocolate recipe is sure to be a cozy treat when it is cold outside. Mexican chocolate is a chocolate that has already been seasoned with cinnamon and sometimes other spices. If you can’t find Mexican chocolate in your area, we have included a recipe that you can make at home for a convenient substitution.
Recipe by: Marina Moro with option by Kathy Contreras Alcorn
Photos by: Julia Goodwin
Ingredients
Mexican chocolate option:
- 4 cups of water or soy/almond milk
- 1 (2.7 oz) package of Mexican chocolate*
*F.E.P. Chocolate List for recommended brands Ibarra and Taza are two Mexican chocolate brands recommended on our F.E.P. Chocolate List
Make your own chocolate option:
- 4+ tablespoons cocoa powder, to taste
- 1-2 tsp cinnamon (can use less if garnishing with whole cinnamon sticks, also known as Mexican canela)
- 1/4 cup sugar
- 1/2 tablespoon vanilla extract (optional)
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 teaspoon ground cloves (optional)
- 1/4 teaspoon cayenne pepper (optional, if you want it spicy)
Garnish
- Cinnamon sticks, whole (optional)
Step-by-Step Instructions
Mexican chocolate option:
Step 1
In a pot over high heat, bring the water or milk to a boil. Approximately 5–7 minutes.
Step 2
Add the chocolate, stirring frequently, until it dissolves completely. Approximately 3 minutes.
Step 3
Serve hot.
Make your own chocolate option:
Step 1
Combine water or milk and spices of choice into slow cooker. Add cocoa powder, starting with 4 tablespoons of cocoa powder, and increase to taste. Stir until combined.
Step 2
Cook on low for 2 1/2 hours, stirring every 20 min.
Step 3
Serve hot.
Spanish