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+ servings

Traditional Mexican Hot Chocolate

Course Beverage
Cuisine Latin-American
Keyword hot chocolate
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines


  • 2 cups milk
  • 4 ounces Mexican dark bitter chocolate, coarsely chopped
  • 1 vanilla bean, split lengthwise
  • a sprinkle of cinnamon
  • whipped cream


  • Warm milk and chocolate in a medium saucepan.
  • Scrape seeds from the vanilla bean, add the seeds and bean to the milk.
  • Sprinkle with cinnamon or nutmeg.
  • Stir until chocolate is melted and milk just begins to boil.
  • Remove from heat, remove vanilla bean, froth mixture with a wire whisk.
  • Serve with whipped cream and a sprinkle of cinnamon.