Mexican Hot Chocolate

Mexican Hot Chocolate is just as unique and culturally rich like Colombian Hot Chocolate. Mexican Hot Chocolate is in the form of “Table Chocolate”, a solid mass of cocoa, sugar, and cinnamon, that just like Colombian Hot Chocolate, isn’t meant to be eaten but dissolved in hot liquid.

The common brands are Nestle’s Abuelita, and Ibarra, which is based in Mexico. Mexican hot chocolate undoubtedly gets a unique flavor from the cinnamon, which can make it go quite well with sweets, such as sweet bread and various cookies. It could go well in coffee as well (making it a mocha), considering spices like cinnamon aren’t unusual in coffee. There are a few interesting variations to be made with Mexican Hot Chocolate as well. It’s not restricted to just cinnamon as the sole spice, but can include others for a more sophisticated flavor, such as nutmeg, vanilla, and even chili. Something like Chipotle Peppers, which are smoked jalapenos, will lend a mild-moderate heat with a bold smoke flavor. There’s unique tool, a molinillo, a wooden whisk used to stir/froth hot chocolate.

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