Chef Hugo Ortega's Mexican Hot Chocolate

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Chef Hugo Ortega's Mexican Hot Chocolate

Serving Size

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Mexican Hot Chocolate from Hugo’s cookbook, Hugo Ortega’s Street Food of Mexico.  At Hugo's, they roast and grind cacao beans in-house to make their own chocolate! The best early morning breakfast on the streets is a nice hot cup of chocolate caliente with some churros, sweet tamales or fresh-baked sweet goods from a bakery. In this particular recipe, water and milk can be used interchangeably.  


  • 4 cups  whole milk or water
  • 2 tablets (3 oz each)  Mexican chocolate, broken into chunks

Recipe Info

  1. In this recipe, use a hand blender to create the foam in the chocolate before serving. Always use caution when dealing with hot liquid.

  2. Combine milk or water and chocolate in a pot and place over medium heat. Bring to a boil, about 10 minutes. Stir continuously to completely dissolve chocolate. Remove from heat. Using a hand blender, mix liquid until foamy, about 2 minutes. Serve hot.

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