Growing up in a Mexican-American household, I honestly didn’t know that hot chocolate came in little packets you could add water to and make in the microwave. That’s not how my Mama rolled. Nope. At our house, she went old school and made hot chocolate from scratch using milk and Mexican chocolate called Abuelita. Abuelita means “little grandmother” in Spanish. Hence, the little old lady!
Abuelita Mexican Chocolate was a staple at our house. We knew that when it got cold outside, mom would most definitely be making up a pot of luscious hot chocolate and homemade whipped cream. That was another thing, we didn’t buy cans of spray whipped cream. Nope. Again, Mama went old school and made her own.
Today I’m sharing my recipe for Abuelita Mexican Hot Chocolate and spicy homemade whipped cream. The original recipe on the box doesn’t call for the instant coffee. I add it in for a nutty, mocha flavor, but you can leave it out if you don’t want that flavor.
If you’re wondering where to get Abuelita, don’t worry. You can pick it up at your local Target or even on Amazon. I hope you try this recipe and it makes you feel all warm inside like it does to me.
Abuelita Mexican Hot Chocolate
Ingredients for Abuelita Hot Chocolate (serves 4 cups)
- 1 Tablet Abuelita Hot Chocolate (cut it in half if making 2 cups)
- 1 Quart of milk (watever kind you like) (use half for 2 cups)
- 1/4 Tsp Instant coffee granules (use 1/8 for 2 cups)
Ingredients for Whipped Cream:
- 1 Cup heavy whipping cream
- 2 Tbs sugar
- 1/2 Tsp vanilla
- 1/8 Tsp chili powder
Remove 1 tablet from the box. It’ll look like this:
If you’re making 4 cups, you’ll use the whole tablet. If you’re making only 2 cups, you can easily cut the tablet in half with a serrated knife, like I did in the photo below. (I made this recipe for Hubby and I since Handsome was already in bed.)
You don’t have to do this, but to make it quicker, you can chop up the chocolate into pieces so it melts into the milk faster. If you’re lazy like me though, you can just leave the chunks and it’ll dissolve with the heat.
Pour the milk into a small pot that’s on medium/low heat. See that flame on my stove? It’s at med/low. You’re not looking to boil the milk, you just want to heat it until the chocolate dissolves.
Take a whisk and stir the chocolate to help it melt. This should take about 10 minutes or so. You’ll want to stir occassionally so the milk doesn’t burn. It will start to look like hot chocolate now!
At this point, you can add the instant coffee granules and stir.
If you see little tiny bits of chocolate or coffee that aren’t blended, simply stir quickly for about 30 seconds using your whisk. This will help those sneaky little bits incorporate better.
Once the hot chocolate is finished, reduce the heat to low while you make the whipped cream.
Add all ingredients for the whipped cream and whip with a stand mixer or hand mixer until you get stiff peaks like this:
Once the whipped cream is finished, you can serve up your Abuelita Hot Chocolate in a mug with the whipped cream on top. I used some of the little crumbs left over from when I cut the tablet in half to garnish the top. I also added a tiny sprinkle of chili powder. Yum!
I really do hope you try this recipe. It’s like tasting my childhood and I would love for you to experience it. Because it was in a word: increíble.
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