How I Make Mexican Spiced Hot Chocolate

It’s almost Christmas, and the cool -ber month breeze is tempting me to make Champurrado. But hold on. I’m not talking about the sweet rice porridge we Filipinos know and love. I’m talking about Mexican Hot Chocolate, the rich and spiced drink that warms you from the inside out.

Mexican Hot Chocolate is a centuries-old tradition that combines cacao with warm spices like cinnamon and chili, creating a drink that’s as comforting as it is bold. Unlike the usual sweet and creamy hot chocolates, this version has a depth of flavor that comes from its earthy, slightly spiced kick. It’s the perfect way to cozy up and add a little holiday magic to your day.

1. Prepare all the ingredients needed.

• 2 tablets cocoa
• 1/4 cup water
• 1/4 tsp cinnamon powder
• 1/4 tsp nutmeg
• 1/4 tsp cayenne
• 2 tbsp brown sugar
• 2 cups milk
• 1/2 tbsp corn flour
• 1 biscuit

2. Bring the spices to boil until fragrant.

3. Add in the cocoa tablets and brown sugar. The traditional Champuraddo calls for piloncillo, a Mexican cane sugar. I don’t have that so brown sugar is okay.

4. Crush the biscuit. I had mine crushed already though because I bought graham crumbs.

5. Mix the crushed biscuit and corn flour into the milk.

6. Once the chocolate is melted, incorporate the milk into the hot chocolate. Let it simmer and stir for a few more minutes.

7. Your Champurrado is now done and ready to be served.