Abuelita or also know as Mexican hot chocolate. In my opinion much better than regular hot chocolate. Made with Mexican chocolate, common brands are Abuelita or Ibarra. This recipe I used Abuelita, since being one I was more familiar with.
Abuelita comes in a box with wrapped tablets of chocolate. This chocolate is made with sugar and cinnamon. It is a very tradtional Mexican chocolate.
My recipe I used two tablets of the abuelita, and also added extra cinnamon, cocoa powder, brown sugar, and almond extract. Making it a much richer Mexican hot chocolate.
The recipe on the back of the abuelitas box calls for it to be made with water. Instead I used a mixture of whole milk, half and half, and heavy cream. I also steeped a cinnamon stick in the milk mixture while warming on the stove. Feel free to use just all milk. Whatever you have on hand!
Few things to remember, do not let your milk mixture come to a boil. If it’s about to start boiling simply remove from the heat. Also if you prefer something not as rich you can cut back on the cocoa powder and/or brown sugar amount. I used 3 tablespoons of each in my recipe. Maybe start with 1 tablespoon of each and try it to see if you want to add more. I also used half a teaspoon of almond extract and 1 teaspoon of cinnamon. Feel free to sub vanilla for the almond, but I feel the almond gives it an extra depth of flavor.
Abuelita is usually served frothy. You can achieve this by using a traditional molinillo, which is a wooden whisk. Or even just a regular whisk. If you are more Morden and lazy like myself, you can use a blender to achieve the same effect.
These are best served with pan de dulce, also called conchas. Which is just a Mexican sweet bread. I didn’t have any and it was too cold out today to make it to the store. I did have pan de polvo, which turned out to be perfect. It’s a Mexican shortbread cookie coated in cinnamon and sugar. Sometimes also referred to as Mexican wedding cookies.
I hope you give this recipe a try and leave your thoughts and comments below!
Abuelita – Mexican Hot Chocolate
- 2 cups whole milk
- 2 cups half and half
- 1/2 cup heavy cream
- 1 cinnamon stick
- 2 tablets abuelita chocolate, unwrapped and chopped
- 1-3 tablespoons cocoa powder, depending on how rich you want it
- 1-3 tablespoons brown sugar, depending on your level of sweetness
- 1/2 teaspoon almond extract
- 1 teaspoon ground cinnamon
- Whipped cream, for serving
- Pinch of chili powder or cayenne pepper (optional)
In medium size sauce pan over medium heat, combine milk, heavy cream, and half and half with 1 cinnamon stick.
Once small bubbles start to form add in chopped chocolate, cocoa powder, brown sugar, almond extract, and ground cinnamon.
Whisk until chocolate melts thoroughly. Remove cinnamon stick.
Blend in blender got chocolate for 20 to 30 second to get frothy effect. Blend half of the mixture at a time.
Serve topped with whipped cream and dusted cinnamon if desired.