Marissa Rodriguez

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.

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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.

Spicy Chocolate2

You’ll Need
  • 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
  1. Dissolve an entire round of Abuelita chocolate in the milk over medium low heat.
  2. Stir with a whisk frequently to help dissolve the chocolate wedge.
  3. Once dissolved, add the bittersweet chocolate chips. Stirring continuously.
  4. 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.
  5. 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.
  6. Mix it up and serve!

It’s so rich, tiny cups are advised. Indulge!

© 2014 Modern Tejana LLC, All Rights Reserved
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