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)
Lao-Style Pho

Step-by-Step Instructions

Mexican chocolate option:
  1. In a pot over high heat, bring the water or milk to a boil. Approximately 5–7 minutes.
  2. Add the chocolate, stirring frequently, until it dissolves completely. Approximately 3 minutes.
  3. Serve hot.
Make your own chocolate option:
  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.
  2. Cook on low for 2 1/2 hours, stirring every 20 min.
  3. Serve hot.