Mexican Hot Chocolate
A rich and traditional Mexican cocoa recipe known for its distinct frothy texture and spiced flavor profile. This warming beverage combines milk with Mexican chocolate and cinnamon, thickened with eggs to create a velvety, custard-like consistency. It is traditionally whipped with a wooden molinillo to achieve its signature foam.
What it tastes like
The aroma is dominated by toasted cacao and warm cinnamon. On the palate, the drink is rich and earthy with a characteristic grainy texture from the stone-ground chocolate. The whipped eggs create a thick, frothy mouthfeel that lingers with a mild dairy sweetness and a spicy, dry finish.
Flavour profile
Ingredients
- Milk6 ml
- Mexican Chocolate3 oz
- Powdered Cinnamon1 tsp
- Eggs3 wholes
Preparation
- 1
Heat the milk in the top of a deep double boiler for five minutes.
- 2
Remove the milk from the heat.
- 3
Mix the Mexican chocolate with the powdered cinnamon.
- 4
Add the chocolate mixture to the milk a little at a time, beating vigorously with a molinillo or egg beater after each addition until thoroughly blended.
- 5
Return the pot to the heat and bring the mixture to a boiling point.
- 6
Place the pot back over the bottom of the double boiler to maintain heat without scorching.
- 7
Add the eggs, whipping constantly until they are thoroughly blended and the mixture is frothing.
- 8
Serve immediately while hot and frothy.
Substitutions
- MilkAlmond milk — This provides a lighter body and a subtle nutty undertone that complements the cacao.
- Mexican ChocolateBittersweet chocolate chips — The drink will be smoother and less gritty, but you lose the traditional almond and cinnamon notes built into the chocolate tablets.
- Powdered CinnamonCayenne pepper — This adds a sharp heat to the back of the throat instead of the woody aromatics of cinnamon.
- EggsCornstarch slurry — This thickens the drink into a dense texture similar to champurrado without the airy foam of whipped eggs.
Variations
Spiked Mezcal Cacao
Stir in one ounce of mezcal per serving for a smoky, savory depth that balances the sugar.
Vanilla Bean Infusion
Steep a split vanilla bean in the milk while heating to add a floral aroma and round out the spices.