Chocolate de Agua (Mexican Hot Chocolate)

Dark, bittersweet hot chocolate--made with water, not milk--is enjoyed in Mexico City as an alternative to coffee. It's prepared with a special Mexican chocolate that usually contains cinnamon, ground almonds and vanilla. Look for high-quality brands, such as Taza, Hernán, Rancho Gordo or Seasons of My Heart, which are sold in hockey puck-size disks. To create the classic foam, you can use a blender, a whisk or a wooden instrument called a molinillo and a tall, heatproof pitcher, such as a chocolatera. Both are available online.

April 21, 2025 · 1 min · 94 words · Dana Barber

It’s prepared with a special Mexican chocolate that usually contains cinnamon, ground almonds and vanilla.

Both are available online.

Add chocolate, reduce heat to medium and stir until the chocolate is melted, 1 to 2 minutes.

Pour into a heatproof pitcher.

Using a molinillo (or large whisk) between your palms, quickly roll back and forth until foamy.

Serve hot, frothing with the molinillo (or whisk) again to add more foam, if desired.

Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.