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Mexican Hot Chocolate with Abuelita Chocolate

Chocolate Abuelita

Creamy, rich hot chocolate infused with a hint of Mexican cinnamon, laced with vanilla and topped with whipped cream, toasted almonds and a dust of cinnamon. Since Mexican table chocolate, such as Ibarra or Moctezuma, is already sweetened there is no need to add sugar to the mix. This recipe serves 2.


1 tablet Abuelita brand table chocolate 
(solid not powdered)

3 cups milk or unsweetened milk substitute such as almond milk or unsweetened soy milk

1/4 teaspoon vanilla extract

whipped cream (homemade or Reddi-whip)

1 teaspoon roasted, unsalted almonds finely chopped (optional)

a dash of cinnamon



In a heavy bottom pan bring milk or milk substitute to a boil. Quickly reduce to a simmer, add the vanilla and chocolate, stirring constantly so the chocolate does not burn. Once chocolate is incorporated whisk with a molinillo or whisk until frothy. Serve in two mugs and top with whipped cream, almonds and a dash of cinnamon.


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Tags: abuelita, chocolate, hot, mexican, recipe


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Comment by gabriela on February 4, 2011 at 12:33pm
I prefer the chocolate that comes in tablets, though I've heared that the powdered abuelita ("instant") is pretty good too.
Comment by Jorge on February 4, 2011 at 12:19pm
Thanks for sharing, gabriela! Especially with the brutally cold weather, this is an awesome drink. Which abuelita chocolate do you use? I see there is a powder form and one that comes as a bar...

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