I think it’s safe to say almost all of us have had a cup of hot cocoa at some point. When I was younger that meant a package of hot chocolate mix stirred into water with some corn syrup laden marshmallows on top. While the kids and I enjoy regular hot chocolate I wanted to switch things up and try some Mexican hot chocolate.

There’s nothing quite like sipping on hot cocoa with some homemade marshmallows while we decorate for Christmas or snuggle up with a book!

What is Mexican Hot Chocolate?

In Mexico hot chocolate is a common beverage at the breakfast table and special holidays like Christmas. Unlike the super sweet American version though, Mexican hot chocolate starts with authentic Mexican chocolate.

It comes in a round tablet and because the cocoa beans are stone ground, has more of a rough texture. Some popular brands are Abuelita and Ibarra. I used Taza chocolate here though since they’re organic and fair trade (plus all the other good things).

The bittersweet chocolate is combined with creamy milk and spices to give it a little kick. Traditionally it’s frothed with a wooden whisk called a molinillo, but you can use a regular whisk or immersion blender.

Ingredient Options

Authentic Mexican hot chocolate uses the round tablets, but you can also use chocolate chips and/or unsweetened cocoa powder. The texture won’t be quite the same, but it’s still a delicious option. The chocolate discs I used have chili peppers in them, so be sure to add a hearty pinch of chili powder to your hot cocoa if you use regular chocolate chips.

The grittier texture of the Mexican chocolate sinks to the bottom of the hot chocolate some but this is normal. You can keep a spoon in your drink to stir as needed or use a cinnamon stick as a stirrer.

I used raw, grass-fed whole milk here, but coconut milk also works. You could also use almond milk, but it’s not nearly as rich and creamy in this recipe.