Mexican-Style Hot Chocolate
Calories Per Serving
Fat Per Serving
Protein Per Serving
Carbohydrates Per Serving
Sugars Per Serving
2 cups of water
2 cinnamon sticks or ½ tablespoon of ground cinnamon
3 whole cloves
3 small "piloncillo" (also known as
raspadura or panela) cones (1
ounce each), or ¾ cup brown sugar
½ teaspoon anise seed powder or
½ star anise (optional)
¾ cup unsweetened cocoa powder
1 12-ounce can evaporated milk
½ can condensed milk, about 7
2 cups whole milk (oat, almond, or
coconut milk works too)
1 packet chocolate or coconut-
flavored atole, or 1.5 ounces of
½ tablespoon vanilla extract
Dilute the atole or cornstarch in 4 ounces of water and set aside for later use.
Add the water, piloncillo cones (or brown sugar), and all the spices (except the vanilla) to the pot.
Bring to a simmer and stir frequently. Let it boil for about 7-10 minutes.
Gradually stir in the cocoa powder until completely dissolved.
Repeat previous step with evaporated, condensed, and whole milk, one by one.
Once again, let it simmer, stirring frequently to avoid it sticking to the pot.
Once it begins to boil, stir in the diluted atole or cornstarch.
Finally, add vanilla extract and let it boil for about 2 more minutes.
Serve it hot and fresh!
Mexican-Style Hot Chocolate goes great with pan dulce (Mexican sweet bread).