Abuelita Picante: Spicy Mexican Hot Chocolate Recipe
Chocolate is delicious. Mexican chocolate is super delicioso. Mexican hot chocolate with a twist is even better.
There’s only one way that a proper Texican hot chocolate begins: with Chocolate Abuelita (no this isn’t in any way sponsored, I just love it). That familiar scent of chocolate with a hint of cinnamon and slight grainy texture is one many Tejanas grew up with.
While I will always love the original, over the years I’ve added a dash of this and a hint of that and turned my favorite cocoa into a dessert drink inspired by Spanish sipping chocolate. The result is a little spicy, a smidge earthier, a lot thicker and definitely decadent.
- 1 round of Nestle ® Chocolate Abuelita
- 2 cups of whole milk
- 1/8 cup mini bittersweet chocolate chips
- ¼ tsp cinnamon
- 1/8 tsp cayenne (chili powder)
- Dash of clove
Mix It Up
- Dissolve an entire round of Abuelita chocolate in the milk over medium low heat.
- Stir with a whisk frequently to help dissolve the chocolate wedge.
- Once dissolved, add the bittersweet chocolate chips. Stirring continuously.
- Once all the chocolate has blended together, add the cinnamon and cayenne. Keep stirring over the medium low heat until as smooth as possible – Abuelita chocolate will always have a texture so don’t expect it to be as smooth or thin as a Swiss Miss, for instance.
- Add a dash of ground clove to taste. This will give the drink an earthy, rich flavor, but can be an acquired taste, so add at your discretion.
- Mix it up and serve!