Mexican Hot Chocolate

"One year, I hosted a Mexican-themed Christmas Eve. I covered the table with a festive serape, lit the luminarios, hung the pinatas, and ended with this lovely hot drink. Feliz Navidad!!"
photo by Sharon123 photo by Sharon123
photo by Sharon123
photo by Outta Here photo by Outta Here
photo by Dreamer in Ontario photo by Dreamer in Ontario
Ready In:
6 cups




  • Combine hot milk, chocolate, sugar, coffee and salt in a blender. Cover, blend at high speed, until chocolate is melted and sugar dissolves.
  • In a large saucepan, combine blended ingredients with remaining ingredients. Heat, stirring constantly. Blend small amounts of hot mixture just before serving.

Questions & Replies

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  1. littlemafia
    My Mexican friend use to make this for me on cold days. Hers didn't have coffee, which was great in this drink, and was a bit thicker due to cornstarch. I 'll make this again.
  2. Sharon123
    Yummy coffee! I enjoyed the coffee flavor and I skipped the blender too. I used almond milk. Thanks Jackie! Made for Kittenca's mini cookathon.
  3. Outta Here
    Great drink for a chilly morning. I used Splenda and skipped the blender, since I grated my chocolate, which melts easily. This reminds me of a Mexican cocoa a Latina friend used to bring to me, that was is a block, and had cinnamon and sugar. And I like the addition of the coffee!
  4. Dreamer in Ontario
    Delicious hot chocolate! I love the added flavour the coffee and cinnamon give this drink. Made for Potluck Tag.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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