Mexican Hot Chocolate

Recipe Type: Beverage, Chocolate, Coffee, Chile Pepper Cuisine: Southwest, Mexican Yields: 3 to 4 serving Prep time: 15 min


4 (1-ounce) squares of Mexican Chocolate* 2 tablespoons honey 1/4 cup hot water Small pinch of salt 1 teaspoon instant coffee 2 cups of milk 1 egg (optional) 1/4 teaspoon pure vanilla extract 1 dried red chile pepper (you pick the size as the larger it is, the more heat it will infuse) Ground cinnamon for sprinkling

  • A good Mexican Chocolate, such as Ibarra Mexican Chocolate,, will have cinnamon and cloves already in it. If you can't find Mexican chocolate, use semi-sweet chocolate and add a heavy dash of ground cinnamon and a pinch of ground cloves.


In a medium-sized saucepan over medium-low heat, add the Mexican chocolate, honey, hot water, salt, coffee, and chile pepper. Heat, stirring constantly, until the mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for approximately an additional 1 minute. Carefully stir in the milk and let sit over low heat until the chocolate is too warm to touch (you can see the steam rising from it).

In a medium-size bowl, beat the egg until it is frothy, you can use an electric mixer, a Molinillo, or a fork for this. You just need to make it as frothy as possible.  Add the vanilla extract and beat in well

The Molinillo [moh-lee-NEE-oh] is the Mexican chocolate "whisk" or "stirrer."  It is made of "turned" wood and it is used to froth warm drinks such as hot chocolate, Atole, and Champurrado.

Pour the hot chocolate mixture over the frothed egg and beat it vigorously for about 15 seconds. You want to beat it until you have about 1/2- to 1-inch of foam on top. 

Pour into cups or mugs to serve. Sprinkle some ground cinnamon over the hot chocolate once it is in the mug.

Makes 3 to 4 servings.