Mexican-Style Hot Chocolate

25 minutes
6 servings


354 Calories Per Serving

12 g Fat Per Serving

11 g Protein Per Serving

50g Carbohydrates Per Serving

48 g Sugars Per Serving

256 mg Sodium Per Serving



  1. Dilute the atole or cornstarch in 4 ounces of water and set aside for later use.

  2. Add the water, piloncillo cones (or brown sugar), and all the spices (except the vanilla) to the pot.

  3. Bring to a simmer and stir frequently. Let it boil for about 7-10 minutes.

  4. Gradually stir in the cocoa powder until completely dissolved.

  5. Repeat previous step with evaporated, condensed, and whole milk, one by one.

  6. Once again, let it simmer, stirring frequently to avoid it sticking to the pot

  7. Once it begins to boil, stir in the diluted atole or cornstarch.

  8. Finally, add vanilla extract and let it boil for about 2 more minutes.

  9. Serve it hot and fresh!

Cooking Tip

Mexican-Style Hot Chocolate goes great with pan dulce (Mexican sweet bread).

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