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Cinnamon-Pecan Mexican Hot Chocolate

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  • Prep 5 min
  • Total 30 min
  • Ingredients 6
  • Servings 4
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Mexican chocolate is almost impossible to resist, especially when served on rainy or cold afternoons. Preparing it is easy, it just takes a little patience, since the secret to good hot chocolate is beating it and letting the flavors slowly dissolve in the milk. I recommend using bars of Mexican chocolate since they’re already sweetened with sugar. You can find them in the Hispanic section of your supermarket. Generally, they come in the shape of a hexagram. Today’s recipe combines two other flavors, cinnamon and pecans, a delicious spin on the traditional hot Mexican chocolate that we all like so much.
by Silvia Martinez
Updated Sep 20, 2016
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Ingredients

  • 4 cups milk
  • 2-3 cinnamon sticks
  • 1/2 cup pecans, shelled & crushed
  • 1 bar (3.2 oz) Mexican chocolate
  • Ground cinnamon, for garnish
  • Whipped cream, to taste (optional)

Directions

  • 1
    Mix the milk, cinnamon, pecans and Mexican chocolate in a thick pot. Heat over high heat and use a wooden spoon to stir until the chocolate has completely melted. Continue mixing until the milk begins to boil. Reduce the temperature and gently boil for 5 minutes.
  • 2
    Turn off the stove, cover and let rest for 10 minutes. This will allow the pecan to cook and infuse the milk with its rich flavor.
  • 3
    If desired, strain, but if you don’t mind the small pieces of pecan, serve as is. Let cool slightly.
  • 4
    Serve with ground cinnamon and whipped cream.

Expert Tips

  • tip 1
    When it comes to cooling the milk, to save time follow these same instructions, but in place of the 4 cups, use only 2. Once the chocolate has rested and you’ve strained it (if desired), add the additional 2 cups of milk, at room temperature, and serve immediately.
  • tip 2
    If you don’t have cinnamon sticks, substitute with ground cinnamon.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Mexican chocolate is almost impossible to resist, especially when served on rainy or cold afternoons. Preparing it is easy, it just takes a little patience, since the secret to good hot chocolate is beating it and letting the flavors slowly dissolve in the milk. I recommend using bars of Mexican chocolate since they’re already sweetened with sugar. You can find them in the Hispanic section of your supermarket. Generally, they come in the shape of a hexagram. Today’s recipe combines two other flavors, cinnamon and pecans, a delicious spin on the traditional hot Mexican chocolate that we all like so much.
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