Chocolate Mexicano

Warm and spicy Latin-inspired hot cocoa with a twist.
By / Photography By Mary McClung | November 27, 2015


Mix all ingredients in a saucepan. Cook on low for 10 to 15 minutes or until boiling, stirring constantly with a whisk. Once the mixture boils, take off stove. Let it rest for a couple of minutes to ensure all chocolate is melted.


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  • 2 quarts half and half
  • 2 tablets Chocolate Abuelita
  • 1 tablespoon sugar
  • 1 stick cinnamon
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