Mexican Hot Chocolate Abuelita Recipe

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How To Make Mexican Hot Chocolate

Abuelita Hot Chocolate Champurrado RECIPE | Easy Champurrado Recipe | Simply Mama Cooks
  • In a medium saucepan, add the milk
  • When it starts to boil add the Mexican chocolate tablet and mix until it dissolves. It does not take very long to melt. About two minutes only.
  • Sprinkle cinnamon powder to taste but start with adding just a little bit as the chocolate tablet already has some cinnamon in it.
  • Stir with the molinillo, whisk or wooden spoon until you have a smooth mixture.
  • Continue to cook for another 5 minutes on low heat-medium heat
  • Serve hot and accompany with pan dulce or delicious traditional churros.

Mexican Hot Chocolate Abuelita

Make THE BEST Mexican Hot Chocolate Abuelita! With a creaminess and rich chocolate flavor, this homemade hot cocoa will disappear in no time.

If there is something that Mexicans like, its drinks! From cafe de olla, Ponche Navideño, Rompope, Champurrado, Atole to a delicious & refreshing Horchata. That is why when the temperature in Mexico barely goes down, the first thing we want to drink is hot chocolate.

There are many ways and recipes to prepare it, but this time Ill show you a recipe for an authentic Mexican Hot Chocolate made with Chocolate Abuelita that is very simple to make and delicious!

Blend Until Smooth And Set Aside

. For generations Nestlé Chocolate Abuelita has been an essential part of the Hispanic kitchen. Abuelita Mexican Chocolate Drink Mix. Combine 2 cups water evaporated milk sweetened condensed milk and Abuelita in large saucepan.

Season beef ribs with salt and pepper. While stirring slowly add some of the chocolate mixture to the egg yolk mixture. Chop the chocolate tablet down into smaller chunks.

Blend on high until smooth about 15 seconds. Combine all ingredients into a blender. 14 Taza de Aceite de ajonjolí.

Stir every hour to help break up and distribute the tablet. Can sit on warmlow until youre ready. Cook Time 50 mins.

3 Cucharadas de Chocolate ABUELITA Granulado. Mix until coffee granules are dissolved. Add milkwater to pot.

Pour milk into saucepan on stove top on low heat. Cookware Our Lines Innove Novel 5 Ply Pans Easy Release Casserole Stock Pot Pressure Cookers Coffee and Chocolate Coffeemaker Espresso Chocolatera. 4 Cucharadas de Salsa Tipo Inglesa CROSSE BLACKWELL.

Finished when completely dissolved but extra cook time enhances the melding of milk and chocolate. Explore RAMDOM_KEYWORD for thousands of unique creative recipes. 318 028Ounce In Stock.

Combine remaining 1 cup water egg yolks and cornstarch in medium bowl. Chop the chocolate tablet down into smaller chunks. Set on High for 4 hours.

Pour into mug and enjoy. 1 Pimiento amarillo cortado en cubos pequeños. 3 Cucharadas de Chile de árbol seco en hojuelas.

Nestle Abuelita Hot Chocolate Mix 8ct

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Traditional Mexican Hot Chocolate

Makes 4 cups

  • 4 cups of whole milk
  • 1 large cinnamon stick
  • 1 1/2 tablets of Mexican chocolate

You will also need:

One molinillo, this is a traditional wooden tool to make the chocolate frothy and good. If you dont have one, you can use a whisk.

Pour milk into a large pot, add the cinnamon stick and the tablets of Mexican chocolate.

Warm the milk over high heat, moving constantly with the molinillo until the tablets are completely dissolved. Dont take your eyes off the milk because it will boil quickly.

When the milk and chocolate start boiling, reduce the heat and let it simmer for 3-5 minutes. Let it cool down for 5 minutes.

Mix until the chocolate gets frothy, serve with your favorite pan dulce. Try conchas, orejas, roscas chinas, or churros, just to name a few.

Authentic Mexican Hot Chocolate Recipe Abuelita

Abuelita Authentic Mexican Hot Chocolate Drink Tablets 19 oz. Box ...

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Mouthwatering Recipes With Abuelita Chocolate To Try Since You Overstocked While Panic Buying

Okay so you panic-bought when things got crazy with this pandemic stuff. Most of us did but fortunately get comfort out of knowing that those of us who hoarded loads of Abuelita Chocolate did little harm in terms of witholding vital neutrition from others when it comes to the that department.

But there is a problem you now have cupboards fileld with the powdery goodness and since its heating up, you likely have little reason to use it. So what to do?

Its likely that anyone whos tasted Chocolate Abuelita is likely obsessed with it. But what if we told you theres more to it than just hot chocolate? Were about to blow your mind.

What Is The Best Way To Prepare Mexican Hot Chocolate Abuelita

Now that you have hopefully felt persuaded by us and succeeded in finding the tablets of rustic chocolate de mesa, we will teach you how to make the best Mexican hot chocolate Abuelita. It is quite a simple process but has to be done properly as to achieve the best results and enjoy the tasty and authentic Mexican hot chocolate at your home.

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How To Store And Reheat Leftovers

Save your gallon milk jug! Once the party is over, this is the perfect way to save your leftovers. Let the hot chocolate cool off a little. Then, get a narrow-necked funnel and pour the hot chocolate into your milk jug. Put any leftover cinnamon sticks in the milk jug so they can keep imparting their cinnamony goodness! Refrigerate immediately.

You will notice that the chocolate will separate and sink to the bottom of the jug. Gently shake the jug before opening it. Pour into a microwave-safe mug and pop it in the microwave for 1-1.5 minutes. You’ve got delicious Mexican hot chocolate any time!

The Best Mexican Hot Chocolate

Mexican Hot Chocolate | How to prepare abuelita chocolate

Learn how to make traditional Mexican hot chocolate using chocolate tablets or disks. This recipe is vegan and has a spiked option!

The weather has changed and autumn has arrived.

So far my first seasonal cravings have been for warm, soft, airy pan de muerto and a frothy cup of chocolate caliente.

Autumnal heaven in my book!

I just love how the sweet bread feels in my hand and fingers. The way the airyness causes it to squish a bit when I ripped off a piece.

Then holding the cup of hot chocolate in one hand while I carefully dipped my piece of bread into it to let it soak up that chocolatey goodness. Sigh.

Im not one to let cravings go unsatisfied life is to short for that!

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Mexican Hot Chocolate Coffee Recipe

This Mexican style hot chocolate coffee recipe is so delicious and easy to make. It combines two of the best things ever. Chocolate and coffee! Its just the thing you need during the chilly Fall and Winter. Make it on the stove top or in a slow cooker. If you enjoy this recipe you may also like atole de chocolate also known as champurrado.

I first made this Mexican hot chocolate coffee drink a few weeks ago. Id been wanting to combine chocolate and coffee for a while but I wasnt sure if it would be good. But I decided to make it anyways.

I went through my cabinets and found Nestle Abuelita chocolate and Nescafe.

I was really anxious to see how it would turn out and it was a hit!

What I like most about it is we dont have to choose between coffee and hot chocolate. We can have both!

Its really great how such simple ingredients can create something amazing.

The ingredients I used to make this are chocolate, cinnamon sticks, milk, half and half, instant coffee and vanilla.

These are all staple items for me so I always have these things in my kitchen.

Ive said this before but I love how if we just look hard at what we already have in our pantries then we can usually make something delicious from whats already there.

I try really hard to do this so that Im not wasting food.

I made this in a slow cooker by combining all the ingredients at once and letting it simmer for about 3 hours on low.

That Moment When You Need Hot Chocolate

Ok… so we don’t get a lot of winter in Texas, I’ll admit, but when the barb wire between the North Pole and Dallas City Limits blows down it gets bone shatteringly cold.

There’s something about going from 70 degrees one day to 15 degrees the next day that will jar you to the center of your soul.


One time when I was around 14 I decided to go visit a friend that lived down the hill from where I lived. It was Christmas break but a gorgeous 75 degree afternoon so I strolled down the street barefoot and in cut-off shorts and a t-shirt.

We retreated to her room to hide from her pesky brothers and listened to Partridge Family, Bobby Sherman, and Three Dog Night albums.

Back then you stacked your vinyl records up on the record player and as one finished the next one dropped so that you had uninterrupted listening pleasure.

We were lounging on the thick, pink shag carpet on her bedroom floor and painting our nails while talking about … well you know. Those things 14 year old girls talk about.

I didn’t notice that the sky had darkened until she jumped up and flipped on her bedroom light.

As she did she caught sight of what was going on outside her window and she turned to me with a look of horror. “It’s sleeting,” she whispered hoarsely.

And it was.

I walked up that hill barefoot, without a coat, and with most of my skin exposed to a brisk wind that whipped my hair around my face and made my legs go numb in seconds.

I was never SO glad to get home in my life!

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What Makes Mexican Hot Chocolate Different

Mexico or the territorial region now known as Mexico holds the distinction of being the historical cradle of chocolate cultivation and consumption. Chocolate was cultivated and enjoyed by the ancient Mayan and Olmec civilizations thousands of years B.C.E.

So its no wonder that the region has their chocolate game down, and continues to have a strong chocolate tradition.

Mexican hot chocolate recipes differ from standard, or American, hot chocolate or hot cocoa in several ways.

Traditional Mexican hot chocolate combines ground, unsweetened cacao nibs with water, sugar, and spice primarily cinnamon. This results in a very rich, somewhat grainy, drink.

This Mexican hot chocolate is more home-kitchen friendly. Instead of sourcing and grinding your own cacao nibs, you will combine dark chocolate with sugar, cinnamon, milk, and vanilla. Oh! And a pinch of chili powder, if you like. The result is rich, earthy, spiced, and just sweet enough.

American hot cocoa is made from milk warmed with sugar and cocoa powder, instead of using actual chocolate. This makes a less rich drink but one that is still delicious, of course.

Mexican hot chocolate ingredients pictured with a traditional molinillo whisk

How To Shelf Cook This Recipe

Abuelita Authentic Mexican Style Hot Chocolate Mix, Hot Cocoa Powder, 2 ...

This recipe calls for two cups of semi-sweet chocolate chips and two tablets of Abuelita Mexican Chocolate. We usually find the Abuelita Mexican Hot Chocolate Drink Tablets at Walmart or Target in the section with the Hispanic foods. But if you can’t find it or want to just use the chocolate chips you have on hand, go ahead and use four cups of chocolate chips and omit the Abuelita Mexican Hot Chocolate tablets.

Use large cinnamon sticks in the Mexican hot chocolate recipe if you have them, or use one tablespoon ground cinnamon if you don’t have any sticks on hand. For an added Mexican twist, you can even add a few pinches of cayenne pepper!

For the richest hot chocolate, make sure to use whole milk. You can even add in some canned evaporated milk to make it really creamy. So good!

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Tips For Making Mexican Hot Chocolate

This recipe makes a little more than a gallon of hot chocolate. If you’re serving a crowd, this is perfect! But feel free to cut the recipe in half or even fourths if you don’t need such a large quantity.

It’s best to make this in a large pot on the stove. You can serve the hot chocolate directly from the pot, or transfer it to a crockpot. We don’t recommend making this in a crockpot, because you need the milk to get hot enough to melt the chocolate, and that could take a REALLY long time in the crockpot. Ain’t nobody got time for that!

Which Mexican Hot Chocolate Brand Is Best

In the Hispanic community its a big debate which brand is the best one.

Its the never ending, epic battle of Ibarra vs. Abuelita!

I suggest you try both and decide for yourself or even better if you can splurge on a more expensive brand then do so. Look for an artisan made one or just less unpronounceable ingredients.

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How To Make The Abuelita Mexican Hot Chocolate Recipe

Abuelita hot chocolate is often confused with Mexican hot chocolate. The two are not interchangeable. All Abuelita hot chocolate is Mexican hot chocolate not all Mexican hot chocolate is Abuelita.

Abuelita hot chocolate refers to stirring Abuelita discs, a brand of hot chocolate discs already seasoned and flavored with sugar and cinnamon, into milk to make Mexican hot chocolate.

Abuelita makes a quick dump and stir Mexican hot chocolate in one easy package. For the record, to make the Aubelita hot chocolate recipe according to package directions:

  • Stir 1 disc into 4 cups of milk.
  • Heat over medium heat, stirring or whisking, until hot and frothy. Add sugar to taste.
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    Most Popular Mexican Hot Chocolate Brands

    The three most popular chocolate disc brands are Abuelita, Ibarra and Taza.

    Abuelita Hot Chocolate

    Abuelita is the more economical option of the three. Though it doesnt include dairy in its ingredients, it is made in a factory that processes dairy, eggs and wheat.

    The company doesnt claim the vegan label, but on Peta Latino they do list Abuelita chocolate as vegan.

    Ingredients in Abuelita Chocolate

    The ingredient are: sugar, chocolate processed with alkali, soy lecithin, vegetable oils , artificial cinnamon flavor, PGPR .

    The sugar content in Abuelita is high so you really dont need to add any more sugar.

    Abuelita has only one classic version of the discs. Occasionally Ive seen the chocolate in granulated form so its ready to mix, heat and enjoy.

    Abuelita is owned by Nestlé, which is a Swiss company.

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    Abuelita Mexican Hot Chocolate Recipe

    This Abuelita Mexican Hot Chocolate recipe is one that I use throughout the year, not just during the holidays because it tastes absolutely delicious and only takes about ten minutes to do. For a great cool treat, blend it with ice and it becomes a scrumptious ice blended treat.

    So in all honesty, Im not a big chocolate fan, but Im a BIG fan of my Mexican Hot Chocolate. I use to make it the ol fashioned way, with soymilk and a tablet of Abuelita Chocolate . Then my friend, Nicole of Presleys Pantry suggested I add evaporated milk instead. It was an instant wow!!! moment.

    You need four simple ingredients for this recipe and its super important that they are these four .

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