There is nothing more delicious than Mexican Hot Chocolate! Dark, rich, and flavored with cinnamon and vanilla, it’ll bring your hot chocolate to the next level!
Back to the Mexican Hot Chocolate. Ahem. It’s like regular hot chocolate, only so much better! Especially if you LOVE cinnamon and vanilla!
I had my first Mexican Hot Chocolate in college. I had no idea there was anything other than regular hot chocolate. But then a guy came to my apartment and made a big pot of Mexican Hot Chocolate on the stove, and I was intrigued. It tasted so dark and was much less sweet than the hot chocolate I was used to.
I have experimented with several different ways to make Mexican Hot Chocolate, including just using my favorite Abuelita Tablets. (This is an affiliate link to Amazon so you can order your own. Or you can also find it in the Mexican section of most grocery stores).
For this recipe, you can either use these tablets along with some chocolate chips, or just use chocolate chips.
This recipe is for a crowd and will be enough for 20 mugs of hot chocolate (or more). Feel free to cut the recipe in half if needed!
Ingredients for Mexican Hot Chocolate
1 gallon whole milk
4 cups semi-sweet or dark chocolate chips, or 2 cups chocolate chips and two Abuelita tablets
4 large (or 8 small) cinnamon sticks
4 teaspoons vanilla
How to make Mexican Hot Chocolate
You need a large stock pot for this. Possibly the biggest one you’ve got.
Add 8 cups (half a gallon) of the whole milk to the pot and turn to medium-high.
Add all the cinnamon sticks. Stir occasionally. We’re just trying to steam the cinnamon sticks and get them to release their magical flavor into the milk.
Be careful not to let the milk boil or scald on the bottom of the pan.
Once the milk is steaming, add all the chocolate chips and/or Abuelita tablets. Gently stir until all the chocolate is melted.
Then add the rest of the milk (the remaining 8 cups) and vanilla. Stir and heat until hot.
That’s it! Super easy!
If you have leftovers, store them with the cinnamon sticks still floating inside. You can even use a funnel and pour the remaining hot chocolate (after it has cooled somewhat) back into the milk container. Then just drop the cinnamon sticks inside.
If you want to make this fancy, serve with a dollop of whipped cream, a cinnamon stick for stirring, and a sprinkle of cinnamon on top.
- 1 gallon whole milk
- 4 cups semi-sweet or dark chocolate chips (or 2 cups chocolate chips and two tablets Nestle Abuelita Mexican Hot Chocolate)
- 4 large (or 8 small) cinnamon sticks
- 4 teaspoons vanilla
- In a large stock pot on the stove, pour eight cups of the whole milk (half a gallon).
- Turn the heat to medium-high and add all the cinnamon sticks. Stir occasionally, making sure that the milk doesn't scald on the bottom of the pan or start boiling.
- When the milk is steaming, add the four cups of chocolate chips (or two cups of chocolate chips and two Abuelita Mexican Hot Chocolate tablets, if using).
- Gently stir until all the chocolate is melted.
- Add the remaining eight cups of milk and 4 teaspoons of vanilla.
- Heat and stir until steaming. Serve.
Store any leftovers in the gallon milk container. Make sure the chocolate milk has cooled and then use a funnel to pour it into the milk container. Add the cinnamon sticks. Refrigerate.