New This Month

Mexican Hot Chocolate


This hot chocolate hits the spot on a cold December night.

  • Servings: 8

Source: Martha Stewart Living, December/January 1999


  • 1 quart milk
  • 2 three-inch cinnamon sticks
  • 10 ounces Ibarra, or other Mexican chocolate, finely chopped
  • Whipped cream, for serving
  • Pinch of ground cinnamon, for serving


  1. Place milk and cinnamon sticks in a heavy medium saucepan. Bring just to a boil, reduce heat, and add chocolate. Let the mixture stand until chocolate melts, about 3 minutes. Whisk until combined. Serve Mexican hot chocolate immediately, topped with a dollop of whipped cream and a pinch of ground cinnamon.

Cook's Notes

Mexican chocolate is flavored with cinnamon, almonds, and vanilla. It is available in Mexican markets and some supermarkets.

Reviews Add a comment

  • sunflower_mex
    27 MAR, 2008
    It looks delicious! However, we Mexicans don't drink chocolate with whipped cream. In some places we add a bit of water or more milk depending if we want a thick chocolate or not. Some people add a few drops of vanilla but it depends of your taste. Enjoy Mexican chocolate!