Here are three great recipes for hot chocolate. We have put together a very easy variation of our classic Hot Chocolate, and we are also sharing two traditionally authentic recipes as well.
Arcelia Gallardo of Mission Chocolate graciously shared some traditional Mexican Cacao Drink Recipes with us for this occasion! Her recipes for Champurrado and Traditional Mexican Hot Chocolate come straight from Oaxaca, Mexico.
Traditional Mexican Hot Chocolate Recipe
This recipe has only 4 ingredients, and can be made using our packaged Cacao Nibs. Here is Arcelia's recipe (with associated photos):
This is the most widely drunk cacao beverage in Mexico and it is simply called 'chocolate'. Children might drink this before going to school or as an afternoon snack. In my house it was Sunday morning brunch along with Mexican sweet bread. This can be milk or water based.
500g of cacao beans (you can easily use our Cacao Nibs for this)
500g of sugar (you can adjust this, some people have this with zero sugar)
1 cinnamon stick
Toast cacao beans and cinnamon stick in the oven or stove top in a pan; stir constantly and don't allow to burn. Once they are brown remove from the heat and allow to cool. Once they are cool enough to touch, remove the husk (if using cacao nibs, the husk has already been removed). You have to finely grind the cacao, cinnamon, and sugar. If you are not using sugar, only grind the first two ingredients. This can be done on a spice grinder, juicer, metate, molino, or mortar and pestle. The heat and friction will help melt the natural cocoa butter in the beans and it will become liquid. This is the base for your drink.
30 grams or 2 tablespoons of this paste is enough for 1 cup of milk or water. Boil 1 cup of liquid and add the chocolate. Mix with a blender or molinillo. I would suggest you try it with water once then with milk. The water based drink is much more intense and this is the most common way to drink chocolate in Latin America. You can save the remainder of your paste; roll into small balls so it’s easier to melt next time. These will keep for a year in a dark, airtight container.
Both atole and champurrado are masa based drinks. A champurrado is an atole with chocolate. These are the most ubiquitous corn based drinks in Mexico and the most popular after the traditional Mexican hot chocolate.
Coconut Atole & Champurrado recipe
- 2 cups whole milk (or water), I prefer milk but you can absolutely do this with all water or all coconut milk or any other type of milk substitute.
- 1/2 cup of water
- 4 oz. masa
- 1 can of coconut milk
- 1 large piloncillo or 1 cup of brown sugar (you can adjust the sweetness level)
- 1/2 cup of shredded coconut- optional
- 1 cinnamon stick- optional
For the champurrado, replace the coconut milk and shredded coconut with 50 g (2oz) of chocolate.
- Dissolve the masa in 1 cup of your milk or water. Since I keep my masa balls in the freezer, I have them pre-measured to make 1-2 cups of atole. Use your hands to help it dissolve.
- In a pot place the water, sugar, chocolate (if using), cinnamon (if using) and heat to dissolve everything.
- Strain the mix into the pot.You will have left over corn masa, use the remainder of your milk to dissolve this again.
- You can add all your ingredients now and let heat slowly. You want this liquid to come to a boil but not to spill over or burn.
- Allow to thicken, about 20 minutes. Stir constantly.
- If it doesn’t want to thicken it means that it does not have enough masa. Dissolve a little bit more in milk or water and add strained. If it thickens too much add more liquid. The correct consistency is egg nog-like. But you can prepare thinner. Consume immediately. Preferably with tamales. You can let cool and refrigerate up to 2 days but when you reheat you will need to add more liquid.
Gunars' Ku'ia Mexican Hot Chocolate Recipe
If you already love our classic Ku'ia Hot Chocolate Recipe, then you'll be sure to enjoy Gunars' Ku'ia Mexican Hot Chocolate Recipe. It is incredibly quick and easy to make, yet it is packed with deep flavor and spices!
1 cinnamon stick
1 small chili pepper
4 oz liquid of choice (milk, water, or alternative milk)
1 oz 65% Maui Ku'ia Estate Chocolate
1. In a small pot, toast the cinnamon stick and chili pepper until they become fragrant.
2. Lower temperature, and slowly add in liquid
3. Let simmer for a bit while constantly stirring, keeping it below boiling
4. Remove cinnamon stick and chili pepper
5. Add in chocolate all at once and constantly stir at a very low temperature. Bring it back up to right before boiling and take off heat.
6. With an immersion blender, pulse for 20 seconds until mixed and frothy (alternatively, you can whisk by hand). Pour into a 5oz cup and use the cinnamon stick to garnish.Enjoy!