Chocolate Caliente: The Authentic Mexican Recipe
Español Every Wednesday, after my kids return from their swimming lessons, I have a warm cup of chocolate caliente ready for them. In Mexico, hot cocoa is called chocolate caliente, and it’s a must-have during autumn and winter, especially for cozy evenings with the family.

You’ll find many recipes out there that add pepper to hot chocolate, but trust me—growing up in Chihuahua, Mexico, we never did that! Our authentic Mexican hot chocolate is all about rich flavors, not spice.

So, what makes Mexican hot chocolate different from other kinds of hot cocoa? It’s all about using rustic chocolate bar that dissolve in milk. Many of these bars originated in Oaxaca, Mexico. Two popular brands are Chocolate Abuelita and Chocolate Ibarra.


Though Abuelita is now owned by Nestlé and the formula has changed slightly, it’s still the best commercial option in my experience. Ibarra is also widely available, but I prefer Abuelita for that rich, authentic flavor.

You can easily find these brands in Mexican supermarkets around the U.S., like Walmart, Tony’s Supermarket, Cermak Fresh Market, and Pete’s in Chicago. And, of course, if you’re in a pinch, there’s always Amazon!
Now, let me share my special formula for making chocolate caliente extra special: use a mix of whole milk and evaporated milk. This creates a silky, creamy texture that takes the hot chocolate to another level.

How to Make It:
- In a large pot over medium heat, combine 4 cups of whole milk and 1 can of evaporated milk.
- Add 1.5 bars of Chocolate Abuelita and 1 cinnamon stick.

3. Stir occasionally as the mixture heats at high heat, pressing the chocolate bars with a wooden spoon to help them dissolve.
4. Once it reaches a boil, reduce the heat to medium-low and let it simmer for 10 more minutes to fully dissolve the sugar from the chocolate.

5. For that classic frothy top, use a molinillo or hand blender to whip the hot chocolate until it’s nice and foamy.


A key part of traditional chocolate caliente is the foam on top. In Mexico, we use a molinillo, a wooden whisk, to create this foam, but you can also use a hand blender to get that perfect froth.
Substitutes
If you can’t find authentic Mexican chocolate bars, you can still make a delicious version using cocoa powder, sugar, and cinnamon. I recommend dissolving the cocoa powder in a bit of cold milk before heating it, as this ensures a smoother texture. Once mixed, set it to boil and add cinnamon for that extra touch of warmth and flavor.
How to serve and pair
Serve your chocolate caliente with conchas or fresh churros con chocolate is fantastic!—a perfect pairing for winter or Christmas time. It’s also a staple for Día de Muertos in my home. If you’re looking for a vegan version, my friend Ale has a great recipe for vegan almond milk hot chocolate over at Ale Cooks.

Enjoy this authentic recipe, and next time you make it, try dipping churros in your creamy chocolate caliente for an extra treat!

A special treat
By the way, if you hear any Mexican saying that they added “piquete” to their hot chocolate that means they might have added a shot of rum, or whisky to the cup!
Did you know that in many places in Latin America, traditional hot chocolate is made with hot water instead of milk?
Checkout my other Mexican traditional drinks
Chocolate Caliente: The Authentic Mexican Recipe
Equipment
- 1 Pot
- 1 wooden spoon
- 1 hand blender
Ingredients
- 1 cinnamon stick
- 1 can evaporated milk
- 4 cups of whole milk
- 1.5 Chocolate Abuelita Mexican chocolate bar
Instructions
- In a large pot over medium heat, combine 5 cups of whole milk and 1 can of evaporated milk.
- Add 1.5 bars of Chocolate Abuelita and a cinnamon stick.
- Stir occasionally as the mixture heats at high heat, pressing the chocolate bars with a wooden spoon to help them dissolve.
- Once it reaches a boil, reduce the heat to medium-low and let it simmer for 10 more minutes to fully dissolve the sugar from the chocolate.
- For that classic frothy top, use a molinillo or hand blender to whip the hot chocolate until it’s nice and foamy.
I love to cozy up with my boys with a hot cup of Chocolate Caliente