Día de los Muertos is the perfect time of year for Mexican hot chocolate. This recipe is a twist on the classic plain chocolate caliente; it’s spiced with chile guajillo, which lends a mildly spicy flavor and an earthy and fruity bouquet to this traditional beverage.
The difference between regular chocolate used for making hot chocolate and Mexican chocolate is that the Mexican chocolate discs have sugar granules inside the disc, giving it a rough texture before it melts. You can get a close up look at what the inside of a Mexican chocolate disc looks like in my recipe for champurrado, which is a chocolate atole. If you’re not familiar with atoles, they differ from hot chocolate because they are thickened with corn masa, while hot chocolate is typically made with milk or water.
This version uses whole milk for a thick and rich chocolate caliente; you can substitute 2%, 1% or skim milk if you’d like a version that is a little less rich and to cut calories.
If you’re looking for more beverages to serve during Día de los Muertos celebrations, you might like my atole de fresa recipe.
What’s your favorite twist on classic Mexican hot chocolate?