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Spicy Mexican Hot Chocolate

Published: Nov 2, 2013 · Modified: Jul 16, 2020 by Maura Wall Hernandez · This post may contain affiliate links · 5 Comments

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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.

Spicy Mexican hot chocolate recipe via theothersideofthetortilla.com

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.

RELATED RECIPE: Atole de calabaza

Spicy Mexican hot chocolate recipe made with guajillo chiles and Mexican cinnamon via theothersideofthetortilla.com

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.

RELATED RECIPE: Atole de vainilla

Print
Spicy Mexican Hot Chocolate

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Spicy Mexican Hot Chocolate

Guajillo chiles lend an earthy, fruity bouquet and a spicy twist on a classic Mexican hot chocolate recipe.

Ingredients

  • 2 cups whole milk
  • 1 chile guajillo, stem and seeds removed
  • 1 Mexican cinnamon stick
  • 1 3-ounce disc of Mexican chocolate (I like Nestle's Abuelita, Ibarra or Taza Chocolate Mexicano)

Instructions

  1. In a saucepan, add 2 cups whole milk, 1 chile guajillo and 1 Mexican cinnamon stick. Stir to submerge the chile and the cinnamon stick. Warm over medium-low heat for about 10 minutes, stirring frequently.
  2. Chop the chocolate disc into very small pieces. Add to the saucepan and stir with a whisk or molinillo to incorporate the chocolate.
  3. Continue heating for another 5 minutes, stirring frequently.
  4. Pour into a heat-safe pitcher and serve or ladle into small mugs.

Notes

This recipe includes affiliate links to my Amazon aStore, El Mercadito, for the brands of chocolate recommended.

3.1
https://theothersideofthetortilla.com/2013/11/spicy-mexican-hot-chocolate-recipe/
©2009-2024 theothersideofthetortilla.com

RELATED RECIPE: Atole de fresa

This original recipe from The Other Side of The Tortilla originally appeared in the ebook we co-authored for Day of the Dead, "Ofrendas: Celebrando el Día de Muertos."

What's your favorite twist on classic Mexican hot chocolate?

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Reader Interactions

Comments

  1. Alla says

    November 05, 2013 at 10:30 am

    Yummy, this is the real way to make this... I usually cheat and just melt chilli chocolate bar in the microwave. 🙂

    Reply
  2. Sharelle D. Lowery says

    November 12, 2013 at 4:31 pm

    This looks delish...AND...your blog is amazing!!...Just saying. I am totally creeping over here to ohhhh and ahhhhh it!! Oh the recipes!

    Reply
  3. Lilly says

    November 15, 2013 at 3:06 pm

    Thank you! My daughter and I always wanted to try a recipe like this!

    Reply

Trackbacks

  1. Who celebrates Day of the Dead in the United States? says:
    October 31, 2019 at 8:14 AM

    […] Spicy Mexican hot chocolate […]

    Reply
  2. How to make champurrado - The Other Side of the Tortilla says:
    January 23, 2020 at 3:47 PM

    […] champurrado is similar to Mexican hot chocolate in that they’re both in the hot, chocolate beverage category, the major difference is the […]

    Reply

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Hi, I'm Maura Hernández, an award-winning food and travel writer, recipe developer, and former journalist sharing my passion for all things Mexico. I've traveled Mexico extensively over the last 18 years and Mexico City is my home away from home. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico!

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