Recipe: Mexican Hot Chocolate

Sara Kate Gillingham
Sara Kate Gillingham
Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, published in October 2014 by Clarkson Potter.
updated Jun 7, 2019
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Readers requested a great hot chocolate recipe to serve this holiday. Here’s one my mother used to make every Christmas morning.

Mexican Hot Chocolate
serves 4

1 quart milk (whole milk if you’re feeling decadent, lowfat if you’re holding back)
2 tablets Ibarra Mexican chocolate* (3.3 oz each), broken into small pieces

Heat milk until just about to boil, do not allow to boil over.

Place half of the chocolate in a blender. Pour half of the milk over the chocolate, hold cover down with dishtowel and blend on low speed until well-combined.

Repeat with remaining milk and chocolate.

Serve immediately.

* Ibarra is available online through Mex Grocer and Gourmet Sleuth as well as many local Mexican and Spanish grocers. For those in NYC, it has also been spied at Fairway and Whole Foods.

Related: Good Product: Hershey’s Special Dark Cocoa

Filed in:
Beverages
Chocolate
easy
quick
vegetarian
winter