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Chocolate Caliente

Mexican hot chocolate

Mexican hot chocolate. (Photo: Paula Murphy)

The best early morning breakfast on the streets is a nice hot cup of chocolate caliente with some churros, sweet tamales, or fresh-baked sweet goods from a bakery. In this particular recipe, water and milk can be used interchangeably. At Hugo's restaurant, we make our own chocolate criollo but any brand of Mexican chocolate can be used for this recipe. Usually sold in 3-ounce tablets, it is available in Mexican grocery stores or in the Hispanic/ethnic foods aisle in local supermarkets. In this recipe, use a hand blender to create the foam in the chocolate before serving. Always use caution when dealing with hot liquid.


4 cups whole milk or water
2 tablets (3 oz. each) Mexican chocolate, broken into chunks

Recipe directions: 

Combine milk or water and chocolate in a pot and place over medium heat. Bring to a boil, about 10 minutes. Stir continuously to completely dissolve chocolate. Remove from heat. Using a hand blender, mix liquid until foamy, about 2 minutes. Serve hot. Makes 4 servings.

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