Abuelita hot chocolate is a rich, cinnamon-spiced Mexican hot chocolate made with chocolate tablets, milk, and lots of warmth. It’s thicker, deeper, and more comforting than regular hot cocoa.
I still remember my first proper cup. I expected “just chocolate.” Instead, I got something bold, a little nostalgic, and honestly… cozy in a way I didn’t expect. In my experience, this isn’t just a drink, it’s a ritual. Below, I’ll walk you through an easy Abuelita hot chocolate recipe, the exact ingredients, how to make it step by step, and how to serve and store it so it always tastes right.

Ingredients for Abuelita Hot Chocolate

You only need a few basic ingredients to make authentic Abuelita hot chocolate. Most of the flavor comes from the chocolate itself.

1 Abuelita chocolate tablet (Mexican hot chocolate tablet)
2 cups milk (whole milk is best, but any milk works)
1 small cinnamon stick (optional but traditional)
Sugar, to taste (optional)
Pinch of salt (yes, this helps the chocolate pop)

Optional add-ins (I use these sometimes, not always):

Sweetened condensed milk (for extra creaminess)
Vanilla extract
Cocoa powder (if you want it darker)

How to Make Abuelita Hot Chocolate (Step-by-Step)

Traditional Method With Milk

This is the classic and most popular way to make Abuelita hot chocolate. It’s creamy, smooth, and perfect for beginners.

Heat the milk in a saucepan over medium heat. Don’t boil it. Just warm.
Break the Abuelita tablet into chunks and add it to the milk.
Add the cinnamon stick and a tiny pinch of salt.
Stir slowly until the chocolate fully melts.
Whisk well to create foam. Traditionally, people use a wooden whisk called a molinillo, but a regular whisk works just as well.
Taste. Add sugar only if needed.

That’s it. Simple. No stress.

For One Person

To make Abuelita hot chocolate for one person, use:

1 cup milk
½ chocolate tablet

Same steps. Smaller pot. Same comfort.

How to Serve Abuelita Hot Chocolate

Abuelita hot chocolate is best served hot, freshly whisked, and lightly foamy. That foam matters more than people think.

My favorite ways to serve it:

In a warm mug with a sprinkle of cinnamon
With churros or pan dulce on the side
Topped with a little whipped cream (not traditional, but tasty)

For adults only: a splash of rum or coffee liqueur turns it into a cozy night drink. Just saying.

Storage Tips (What Actually Works)

You can store Abuelita hot chocolate, but it’s best fresh. Still, leftovers happen.

Store in the fridge for up to 2 days in a sealed container
Reheat gently on the stove, not the microwave
Whisk again while reheating to bring the foam back

Freezing? I wouldn’t. The texture changes, and honestly, it’s not worth it.

Frequently Asked Questions

What is Abuelita hot chocolate?
It’s a traditional Mexican hot chocolate made from spiced chocolate tablets, usually containing cocoa, sugar, and cinnamon.

Can I make Abuelita hot chocolate with water instead of milk?

Yes. It’s lighter and less creamy but still flavorful. Milk gives the best texture.

Is this an authentic Mexican hot chocolate recipe?
Yes. Using chocolate tablets, cinnamon, and whisking to create foam is the traditional method in many Mexican homes.

Can I make it dairy-free?
Absolutely. Oat milk works best in my experience. Almond milk is okay, but thinner.

How can I make Abuelita hot chocolate better?
Use whole milk, whisk longer for foam, and don’t rush the melting. Slow heat = better flavor.

Is Abuelita hot chocolate healthy?
It’s a treat. It does contain sugar, but you control how sweet it gets. Moderation is key.

Conclusion

This Abuelita hot chocolate recipe is simple, authentic, and deeply comforting. You don’t need fancy tools or complicated steps—just good chocolate, warm milk, and a few quiet minutes. In my experience, it’s one of those recipes that feels bigger than the cup you pour it into. Whether you’re making it for one person or sharing it with family, this Mexican hot chocolate delivers warmth, tradition, and real flavor every single time.