Chocolate Caliente
Mexican Hot Chocolate
A tablet of cinnamon-studded Mexican chocolate melts into hot milk, then gets whipped with a molinillo until a thick cap of foam forms on each mug.
Chocolate Caliente
✦ Antes de Empezar
Before you cook
What if I can't find Mexican chocolate tablets?
You can substitute bittersweet chocolate plus a pinch of cinnamon and a touch of sugar, though the classic tablets already blend in the cinnamon and sugar the recipe calls for.
Ingredientes· 3View
The Chocolate
- 4 cupsWhole Milk
- 2 discs (approx. 6 oz)Mexican Chocolate Discs (Abuelita or Ibarra)chopped
- 1 largeMexican Cinnamon Stick (Canela)broken in half
Instrucciones
5 pasosCalienta la leche
Heat the milk
Heat the milk with the cinnamon and salt over medium heat until steaming, but not boiling over.
Agrega el chocolate
Add the chocolate
Add the chopped chocolate and whisk until fully dissolved.
Cocina a fuego lento
Simmer gently
Simmer gently for 3 to 5 minutes so the cocoa and cinnamon integrate.
Bate con el molinillo
Whisk to foam
Remove the cinnamon stick. Beat vigorously with a molinillo — rolling it between your palms — or a whisk, until a thick cap of foam forms.
Sirve
Serve
Taste and sweeten only if needed, then serve immediately while still foamy.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
✦ Recommended gear reflects genuine kitchen utility standards. Outbound links support our independent culinary archive.