MEXICAN HOT CHOCOLATE | Homemade Mexican Hot Chocolate Recipe

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly base.

cocoa powder

🥗Healthier: raw cacao powder

💰Cheaper: chocolate syrup

Raw cacao is more nutritious, while chocolate syrup can be more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

Bundle cinnamon sticks, allspice berries, and whole cloves in cheesecloth.

Add 3 cups of water to a pot with the bundled spices and bring to a gentle boil.

Add 130 grams of pilonsil and a pinch of salt to the boiling water and let dissolve.

Steep for about 10 minutes.

Add 3 cans of evaporated milk to the pot and let simmer for another 10 to 12 minutes on medium low to low heat.

Add 16 ounces of roughly chopped baker's chocolate to the simmering milk.

Whisk until the chocolate has melted and combined with the milk.

Add 1 can of sweetened condensed milk to taste and mix.

Turn off the heat and add 1 tablespoon of Mexican vanilla extract, then mix again.

Optionally blend for a smoother texture before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens