My recipe for Authentic Mexican Hot Chocolate in 10 Minutes is like me – a blend of cultures.
The addition of orange blossom water imparts delicate floral notes and pairs well with the chocolate. The taste is rich and delicious, regardless of the fat content of the milk.
I always have a box of Taza Chocolate in my baking cupboard. It’s my everyday go-to for Authentic Mexican Hot Chocolate in 10 Minutes and for my recipe for Easy 7-Ingredient Mexican Chocolate Ice Cream with almonds. However, any Mexican-style chocolate tablet will work with either recipe. Some even come flavored with chili peppers or other spices, so feel free to experiment until you find your favorite.
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Singing your way through this recipe for Authentic Mexican Hot Chocolate in 10 Minutes
Bate, bate chocolate., tu nariz de cacahuate….. Stir, stir the chocolate, your nose is a peanut…
This traditional song is often sung when making Mexican hot chocolate. I’ve never understood what my nose looking like a peanut had to do with anything, but I’m not going to let that stand in the way of a good cup of frothy chocolate.
If you want to convert this recipe for Authentic Mexican Hot Chocolate in 10 Minutes into Champurrado, you’ll find the end product thicker, with the masa imparting a slightly nutty flavor to the drink. Champurrado is another traditional Mexican hot beverage that is thickened with a little corn masa. I like a thinner Champurrado, so only a small amount of masa is used in this recipe. If you find you like it thicker, you can increase the amount of masa in the recipe to your taste.
Orange and chocolate are a tried and true flavor combination. Although it’s not a traditional ingredient from my Mexican side, I find the orange blossom water adds a nice floral dimension to the beverage. I suppose that’s my Italian side coming through. And that is a deliciously authentic blend of cultures.
Tools for frothing the hot chocolate
I love my molinillo because of the memories I have whipping this Authentic Mexican Hot Chocolate in 10 Minutes with my daughter when she was little. There’s something very satisfying about holding the handle between both hands and rotating it back and forth as fast as you can. The magic happens as you see your hot chocolate begin to froth before your eyes from the agitation.
I think a molinillo yields the best hot chocolate. I’m sentimental that way. However, an immersion blender delivers a very satisfying and frothy cup of chocolate in record time.
This is one of those nostalgic, soul-healing foods for me. Give me a cup of Mexican Hot Chocolate and a Pumpkin and Pepita Empanada, and I’m a happy girl.
Authentic Mexican Hot Chocolate in 10 Minutes
Course: LibationsCuisine: MexicanDifficulty: Easy4
servings5
minutes7
minutesSpiced hot chocolate beverage with delicate floral notes of orange blossom water.
Ingredients
3 cups milk – whole, 2% or skim
1 3-oz. tablet of sweetened, Mexican chocolate, broken up into its sections.
1 Cinnamon stick
1 tsp. orange blossom water
1 1/2 tsp. dry masa harina, sifted twice, and having discarded any larger bits of masa (optional).
Directions
- Place milk and cinnamon in a medium-size pot over medium heat and gradually bring to just under the boiling point.
- Add the chocolate (and sifted masa if desired). Stir constantly until the chocolate and its sugars are dissolved. If you’ve chosen to add the masa, continue to stir until the milk mixture has thickened to the consistency of a thin milk shake – approximately 5 – 7 minutes.
- Remove from heat, discard the cinnamon stick and add the orange blossom water.
- Using a wire whisk, an immersion blender or a molinillo (f you have one) whip the chocolate until frothy and smooth – approximately 1 minute.
- Divide into four cups and serve immediately.
