Mexican Hot Chocolate

Ingredients

• 3-4 sticks Cinnamon Sticks (Whole sticks, tied together in cheesecloth)
• 10-12 berries Allspice Berries (Optional, tied with the other spices)
• 20 cloves Whole Cloves (Tied with the other spices)
• 1 piece Cheesecloth (Used to bundle spices; cut to size)
• 130 grams Piloncillo (Unrefined Mexican cane sugar; can substitute dark brown sugar)
• 3 cups Water (Filtered water)
• 3 cans (12 oz each) Evaporated Milk (Can use whole milk instead, but texture will be lighter)
• 1 can (14 oz) Sweetened Condensed Milk (Add to taste; you may use less if you prefer less sweetness)
• 16 ounces Baker's Chocolate (Use equal parts unsweetened (8 oz) and semi‑sweet (8 oz), roughly chopped)
• 1 tablespoon Mexican Vanilla Extract (Pure vanilla, preferably Mexican style)
• 1 pinch Salt (Enhances flavor)

Instructions

1. Bundle Spices

   Place the cinnamon sticks, allspice berries, and whole cloves in the center of a piece of cheesecloth and tie securely with kitchen twine to form a spice bundle.

   Time: PT5M

2. Steep Spices in Water

   Add 3 cups of water to the saucepan, drop in the spice bundle, and bring to a gentle boil over medium heat. Once bubbling, reduce to a simmer.

   Time: PT5M

   Temperature: Medium heat

3. Dissolve Piloncillo

   Stir in 130 g piloncillo (or dark brown sugar) and a pinch of salt. Let the mixture simmer, stirring occasionally, until the piloncillo fully dissolves, about 10 minutes.

   Time: PT10M

   Temperature: Low to medium simmer

4. Add Evaporated Milk

   Pour in the three 12‑oz cans of evaporated milk. Keep the heat on low‑medium and let the mixture gently simmer for 12 minutes, stirring occasionally to prevent a skin from forming.

   Time: PT12M

   Temperature: Low to medium heat

5. Melt Chocolate

   Add the roughly chopped 16 oz of baker’s chocolate (8 oz unsweetened + 8 oz semi‑sweet). Whisk continuously over low heat until the chocolate is completely melted and the mixture is smooth, about 5 minutes.

   Time: PT5M

   Temperature: Low heat

6. Stir in Sweetened Condensed Milk

   Add the 14‑oz can of sweetened condensed milk. Stir until fully incorporated; taste and adjust sweetness if desired (you may use less than the full can).

   Time: PT2M

7. Finish with Vanilla

   Remove the saucepan from heat. Stir in 1 Tbsp Mexican vanilla extract until evenly distributed.

   Time: PT1M

8. Blend for Extra Smoothness (Optional)

   If you want an ultra‑silky texture, transfer the hot chocolate to a blender and blend on low for 30 seconds, then pour into mugs.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

8 g

Carbohydrates

100 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cinnamon Sticks: Ground cinnamon (1 tsp)
• Instead of Allspice Berries: Ground allspice (¼ tsp)
• Instead of Whole Cloves: Ground cloves (¼ tsp)
• Instead of Cheesecloth: Coffee filter, muslin cloth
• Instead of Piloncillo: Dark brown sugar (same weight)
• Instead of Evaporated Milk: Whole milk (use 3 cups)
• Instead of Sweetened Condensed Milk: Reduced‑fat sweetened condensed milk
• Instead of Baker's Chocolate: Dark chocolate (70% cacao)
• Instead of Mexican Vanilla Extract: Vanilla bean (1/2 bean, scraped)

Equipment Needed

• Large Saucepan
• Cheesecloth
• Kitchen Twine or String
• Whisk
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Blender (optional) (optional)
• Ladle
• Mugs for serving

Critical Steps — Do Not Skip

• Bundling the spices in cheesecloth to keep them easy to remove
• Dissolving piloncillo completely before adding milk
• Simmering milk on low heat to avoid scorching
• Melting chocolate over low heat without boiling

Chef Tips from the Video

• For authentic Mexican flavor, use real piloncillo and Mexican vanilla extract.
• Tie the spice bundle tightly so no loose berries escape into the drink.
• Serve in mugs topped with a pinch of cinnamon or a dollop of whipped cream.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk.

Freezer: Can be frozen for up to 1 month in freezer‑safe containers; thaw in refrigerator and reheat.

Room temperature: Not recommended due to dairy content.

Make-Ahead Tips

• The spiced milk base (water, spices, piloncillo, evaporated milk) can be prepared up to 2 days ahead and refrigerated; reheat gently before adding chocolate and vanilla.
• Chocolate can be pre‑chopped and stored in an airtight bag for quick melting.

Frequently Asked Questions