Mexican Hot Chocolate

Total Time:
15 min
5 min
10 min

6 servings

  • 3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate
  • 3 cups milk
  • 2 tablespoons sugar
  • Pinch salt
  • Miniature marshmallows, for serving
  • 6 cinnamon sticks (preferably Mexican canela), for serving

Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes.

Remove from the heat and froth the chocolate milk with a mini whisk or molinillo. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers.

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    12 Reviews
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    I used unsweetened bakers chocolate. If you don't have a molinillo, you can use a handheld milk frother instead, works just as well.
    i love hot chocolate so u know i liked it!!! :)
    Excellent hot chocolate and a bit different. Just like all of Tyler's recipes a little extra special.
    Easy to do and the house was filled with the aroma of chocolate and cinniman... it created a relaxing and tasty hot chocolate...
    I loved it!!!!!!!!!!!!!!!!!!
    no maya chocolate
    You can taste the difference when using mexican chocolate as opposed to regular chocolate. It was delicious! I look forward to making more for the holidays
    This is soo good i loved it soo much it is perfect for a cold winter day
    this hot cholate was good.
    It's so good.
    i was so good to have in your mouth. It was so good
    This recipe is so yummy I make it in the summer as a cold chocolate drink with fresh, home-made whipped cream. It is also very good blended with some home-made vanilla ice cream!!
    Thank you Tyler Florence!!
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    Mexican Hot Chocolate

    Recipe courtesy of Alex Guarnaschelli