My Favorite Mexican Chocolate Drink (Hot or Cold)

July 5, 2016
My Favorite Mexican Chocolate Drink (Hot or Cold)

Test Kitchen-Approved

Serves: 2


  • 2 cups milk or water
  • 4 ounces bittersweet chocolate of good quality; if you find Mexican chocolate, even better
  • 1 true cinnamon stick, about 2 inches long
  • 1 teaspoon vanilla extract
  • 4 tablespoons almond meal or finely ground almonds
  • 4 tablespoons sugar, or to taste
In This Recipe


  1. In a saucepan, add the milk with the rest of the ingredients.
  2. Set over medium heat until the chocolate has completely dissolved and the liquid is simmering, about 4 to 5 minutes.
  3. Remove the pan from heat and remove the cinnamon stick.
  4. Beat with a molinillo until the hot chocolate has a thick layer of foam on top. The thickest that you can!
  5. You can either serve while very hot or immediately pour on ice cubes to make it cold.

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