Mexican Hot Chocolate Recipe | Vegetarian Times Skip to main content

Mexican Hot Chocolate

In Mexico, round boxes of La Abuelita or Ibarra chocolate are as familiar and well-loved as Nestlé’s Quick and Hershey’s syrup are in the United States. The individually wrapped tablets of chocolate inside are laced with canela (Mexican cinnamon) and stoneground cocoa nibs, which give Mexican hot chocolate its distinctive flavor and earthy texture. Both brands are becoming more common in national supermarkets, but you can always find them in Mexican markets or at



Ingredient Line: 
1 qt. water or milk
Ingredient Line: 
1 3-oz. Mexican chocolate tablet, such as Ibarra or La Abuelita coarsely chopped
Ingredient Line: 
8 cinnamon sticks for garnish


Heat 1 cup water or milk with chocolate in saucepan over medium heat. Stir until chocolate has melted. Add remaining water or milk, and bring to a simmer. Remove from heat, and beat with whisk or electric mixer on low, until foamy. Serve in mugs garnished with cinnamon sticks, if desired.

Nutrition Information: 

1 g
Total Fat: 
3 g
Saturated Fat: 
1 g
6 g
1 mg
1 g
Serves 8

Comments on this Recipe

You can also use soy milk! It's delicious.

Have you ever heard that some people put paprika in their hot chocolate? I cannot remember who does that. I remember reading that somewhere.

I use a pinch of chili.

a pinch of Chili Pepper is AMAZING in hot chocolate.

Sea salt. No kidding. At first I thought sea salt in hot chocolate? no way! But it blew my mind.

My local authentic Mexican restaurant makes this - with the cinnamon and cinnamon stick and a whole chilli pepper in the mug as garnish. I'm not sure if it's that that gives it the hint of spicy heat or if there is a pinch of cayenne in there, but I have to say, surprisingly it is a delicious combination with the chocolate, cinnamon, and chili pepper.

Mexican chocolate melted on ice cream is delicious, too!

fyi.. there is no such thing as MEXICAN CINNAMON... cinnamon is cinnamon... as of yet it has no nationality... lol

On this snowy cold day in CT I searched for a vegan Mexican hot chocolate recipe. I could not find one so I made this - 1 TBS cocoa 1/2 tsp cinnamon a large pinch of chili powder 1/4 tsp vanilla extract 1 1/2 cups unsweetened almond milk 1 TBS agave (or to taste) Place dry ingredients in small sauce pan over medium heat. Heat and stir with whisk for 30 seconds. Slowly while whisking add the almond milk, vanilla extract and agave. Heat but do not boil. Serves 1 Duplicate for more servings.