Abuelita’s Kitchen: Hot Chocolate Recipe

Nov 27, 2019

When I was nine years old, I won a prize at school for a poem I wrote about my abuelita’s hot chocolate. It went a little something like this;

I can see the steam coming from my hot chocolate.

I can smell the yummy home made cookies.

I can feel the warmth surge through my fingers.

I can taste the sweet taste of sugar.

I know that I am home.

Obviously a poetic genius was born that day, and though my description of a steaming cup of hot chocolate may have lacked basic poetic devices, I feel as though there is emotional depth. Taste and smell are two of our most heightened senses and have the ability to transport us to a particular moment in time to when it first tingled our taste buds and enveloped our nose. Still to this day when I drink hot chocolate it takes me back to my childhood. This is an undeniable universal feeling, as basically all children have had a hot chocolate made with love for them by a family member. It gives you a sense of comfort, warmth and home. This super-easy, traditional Mexican chocolate caliente provides all of those things and will remind you of that time when your dear old Abuelita would make you that mouth-watering hot chocolate but would also scold you for hovering and shoo you out of the kitchen.


  • Mexican table chocolate or chocolate de mesa, (which literally means table chocolate), consists of cacao nibs that are toasted and ground with almonds, sugar, cinnamon and often vanilla or additional spices. You’ll need about 3 ounces or 2 tablets of this.
  • 4 cups of milk


  1. Gather all of your ingredients and place the chocolate tablets on the cutting board. Chocolate de mesa are usually divided into 6 to 8 wedges.
  2. Cut each tablet into wedges. They don’t have to be perfect; you’re going to be dissolving them in a minute.
  3. Place the milk into a saucepan over medium heat
  4. Once the milk starts to bubble slightly, add the wedges of chocolate and continue heating, stirring slowly but often. Do not let the milk boil.
  5. Pour into a ceramic mug and enjoy. Or, you can place it in a blender and carefully blend the mixture until it’s nice and frothy. Traditionally in Mexico a mug of hot chocolate has some froth, or espuma, on top.