Brrr. . . It’s snowy outside and time for a hot chocolate drink. I started searching in my 1924 cookbooks for an old recipe that would fit the bill. When I saw a recipe for Mexican Chocolate (Hot Chocolate), I immediately knew that was the one I wanted to try.
I’ve always liked Abuelita Mexican Hot Chocolate with its wonderful spicy hints of cinnamon, and wondered if Mexican Chocolate would have a similar taste.
The verdict: The Mexican Chocolate was delightful with a lovely combination of chocolate, cinnamon, and expresso flavors. It is similar in taste to Abuelita Mexican Hot Chocolate, but not sweet. If desired, sweetened whipped cream can be added to sweeten it.
Here’s the original recipe:
When I found this recipe, I thought that it would be quick and easy to make. I was surprised that it required more interpretation than I thought it would, and I ended up googling hot chocolate recipes to get a better understanding of the process required to end up with a smooth and creamy drink. When I make hot chocolate I generally use cocoa, but I interpreted “chocolate” in this recipe to mean unsweetened baking chocolate and I needed help in figuring out how to proceed when using baking chocolate. To get a smooth and frothy drink, I learned that the melted chocolate and boiling water should be combined in a saucepan, heated, and stirred until smooth; then the hot milk mixture should be gradually added while whisking constantly.
A hundred years ago, baking chocolate often came in one-ounce squares. Today, the squares are often 1/2-ounce. I used two 1/2-ounce squares.
I substituted instant coffee for the ground coffee to eliminate the need to strain the hot chocolate.
The old recipe says that it makes 3 servings, yet only calls for two cups of milk (and 1/4 cup of water). Given the size of modern mugs, this recipe actually only makes enough for two relatively small mugs.
Here’s the recipe updated for modern cooks:
Mexican Chocolate (Hot Chocolate)
2 cups milk
1 1/2 tablespoons instant coffee
1 stick cinnamon
1 ounce baking chocolate (2 1/2-ounce squares), melted
1/4 cup water
sweetened whipped cream, if desired
In a saucepan combine the milk and instant coffee; add the cinnamon stick and heat the mixture until hot and steamy using medium heat while stirring constantly. Remove from heat and remove the cinnamon stick.
In another saucepan combine melted chocolate and boiling water; stir until smooth. Turn heat to medium, and gradually add the hot milk mixture while whisking constantly. Continue heating until steamy and frothy. If desired, serve with sweetened whipped cream.
This sounds delightful Sheryl! A happy holidays treat.
Yes, it’s a nice holiday treat.
It sounds good. Living where half the population is Mexican, I really don’t see it served anywhere. Maybe it’s too hard to make in bulk.
I think it is usually just made at home for a treat.
That makes sense.
I’m not sure how I first found the commercial version of Mexican Hot Chocolate. I think that I just saw it at the supermarket and decided to give it a try.
It is a nice change from hot apple cider for a holiday punch. Originally it was made with just water…milk is our contribution to the “magic”. When you make it with water it holds up great in a crockpot.
It’s good to know that it works well to make with water. It’s fascinating to learn that it wasn’t originally made with milk.
Try the water instead of milk with a cup before you make a pot….it changes the flavor profile a lot.
I use the Mexican Abuelita tablets….
I have some of the Mexican Abuelita tablets. I’ll have to give this a try.
Sounds like a delicious treat on a cold day.
It’s yummy.
Shortly after relocating to Texas, I was introduced to Mexican Hot Chocolate, and it has become a fav. I will give your recipe a try – thanks!
Mexican Hot Chocolate is tasty!
A lot of work when I can buy Abuelita Mexican Hot Chocolate mix…. Still I had some Mexican Hot Chocolate ice cream that was fabulous but it was seasonal and I haven’t seen is since!
mmm. . . Mexican Hot Chocolate sounds wonderful. I hope that they bring it back in future years (and that it’s sold where I live). I agree with you – It’s definitely easier to just use the Abuelita Mexican Hot Chocolate mix. 🙂
We have several “supermercados” so it is available.
I can almost smell the chocolate, cinnamon and coffee. It sounds delicious and very warming on a cold day.
It’s tasty, and perfect for a cold winter day.
this sounds very good tho not needed in our very hot and humid summer! Oh we are having a stinker of a summer! Could flood too. anyway merry festive season.
sherry
Well that “very hot and humid summer” gives us a clue as to where your located!!!! lol
File it away for the next season….
Fingers crossed that things cool down a little soon and that you don’t have a flood. Hopefully you’ll have a wonderful holiday season!