How to Make Mexican Hot Chocolate
Prep time
Cook time
Total time
Learn how to make dairy free Mexican hot chocolate to enjoy with your pan dulce.
Recipe type: drink, vegan, dessert
Cuisine: Mexican
Serves: 2
  • one disc/tablet of Abuelita or Ibarra chocolate
  • one liter or 4.25 cups or 34 oz of unsweetened & unflavoured almond milk*
  • one stick of Mexican canela
  • Kahlua coffee liqueur, optional
  1. Place the chocolate disc in a saucepan, pour in the milk and add the cinnamon stick. Over medium-low heat simmer and stir often to help break up the chocolate. Once chocolate is dissolved, cover and simmer under low heat for another 10 minutes -- careful don't let it boil over!
  2. Remove the cinnamon stick and discard. Using a whisk or the traditional molinillo begin to froth up the hot chocolate continue until you have a thick froth or until you're desired taste. Serve and enjoy! Makes 2 large servings or 4 small ones.
  3. For the spiked version add a shot to each cup, or as much Kahlua as desired. Salud!
*I used Silkalmond milk.

** If you don't have a molinillo you can use a whisk instead.
Recipe by Mexican Made Meatless™ at