How to Make Mexican Hot Chocolate

And which brand we usually go for

Photo: Inna Dodor / Getty Images

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If we’re in the mood for a quick cup of hot cocoa, we skip the Swiss Miss and head straight to the Mexican hot chocolate options. These brands typically add dash of cinnamon and stoneground cocoa nibs, which lend a distinctive flavor and earthy texture.

Of brands readily available in most supermarkets, Ibarra is our go-to. The company has been making chocolate since 1925, is still fully Mexican-based and -owned, and has confirmed that their current products are completely vegan.┬áNestle-owned La Abuelita, perhaps the best-known brand in the U.S., notes on its website that its tablets and marqueta products “may contain milk” are not intended for vegans; the powdered version of the mix seems to be plant-based.

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How to Make Mexican Hot Chocolate


  • 8 oz. water or plant milk
  • 1 oz. Mexican hot chocolate
  • Cinnamon sticks for garnish


Heat water or milk with chocolate in saucepan over medium heat. Stir until chocolate has melted. 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

  • Calories 50
  • Carbohydrate Content 6 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 1 mg
  • Sugar Content 0 g

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