This is the real thing, dark and spicy. You can control how much sweetener you add– agave would be good in here, blends well and is a nationally fitting.


  • 2 Cup milk (can be cow, almond, hemp, rice)
  • 1 cinnamon stick
  • 1 dried chilis ((or a pinch of cayenne))
  • 8 Ounce unsweetened chocolate (callebaut is great, can also even use cocoa camino bakers chocolate, or a high % cocoa chocolate bar if you have on hand), chopped or grated)


  1. Simmer the cinnamon and chiles on the stove on low heat for 15 mins
  2. let sit for another 10 mins.
  3. In the meantime, chop or grate chocolate
  4. Remove cinnamon and chiles from milk when time is up.
  5. Return strained milk to little pot on low heat.
  6. Add chocolate and stir on low heat until it melts, and is well-integrated.
  7. Add vanilla at the end.
  8. Let cool and store in glass mason jars.

This is your potent paste which you can then add to more milk to make individual cups of hot cocoa on demand

To make the drinking cocoa:

  • 1-2T paste
  • 1 cup of warm milk.


  1. Whisk the hot chocolate mixture until all the chocolate has melted, and the milk is warmed to the appropriate temperature.
  2. Pour the hot chocolate into two coffee mugs and add sugar/sweetener ?to taste.
  3. top with whipped cream for the best enjoyment, sprinkled with a dash of cinnamon or shaved chocolate.

You can also make Mexican Hot Chocolate Chia Pudding out of this hot chocolate drink, using Chia seeds (salvia Hispanica)

Just an aside on some traditional Mexican implements for making authentic “como?agua para chocolate” hot chocolate!


A hollow wooden stirrer which is used for making hot chocolate, it is similar to a whisk. The molinillo is placed at the bottom of the container (like a pitcher that is being used to make the hot chocolate. It is rotated between the palms of the hands until the hot chocolate turns frothy and foamy.

Molcajete y Tejolote

A traditional Mexican mortar and pestle, typically made out of basalt, which is a type of coarse volcanic rock. The molcajete y tejolote is used to pound ingredients, like Mexican chocolate (you can get rounds of this from some grocery stores (Ibarra is one brand) into a fine powder and panocha (blocks of cane sugar). These are also used to grind dried chili peppers, herbs and spices for making mole and salsas.