Skip to main content
Epicurious
Bon Appétit

Mexican Hot Chocolate

3.8

(3)

If you don't have a molinillo, the traditional hot chocolate frother, use a blender instead.

Recipe information

  • Yield

    Serves 4

Ingredients

2 1/2 cups water
2 3.16-ounce disks Mexican chocolate (such as Ibarra), chopped (about 1 cup)
2 tablespoons whipping cream

Preparation

  1. Bring water and chocolate to simmer in medium saucepan, stirring until chocolate dissolves. Transfer to Mexican chocolate pot or blender. If using pot, whip mixture by vigorously rolling handle of molinillo between palms. If using blender, blend until frothy. Mix in cream. Divide among 4 mugs.

TagsHot ChocolateBeveragesHot DrinkMexicanLatin AmericanChocolateGluten FreeNonalcoholicNut FreeQuickEasy5 Ingredients or FewerBlenderFallWinterBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Whole Lemon Bars
Using two entire lemons—pith, skin, and all—cranks up the citrus flavor in this classic dessert.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Grilled Salmon With Dill Chimichurri
Grilling fish atop a bed of lemon slices is the key to not sticking.
Grilled Steak With Spicy Peanut Dressing
A punchy, spicy peanut vinaigrette transforms a simply grilled steak into a showstopping main.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.