Mexican Hot Chocolate


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


  • 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.

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