Mexican Hot Chocolate
Abuelita and Ibarra Mexican table chocolate to make hot chocolate and champurrado just like home, plus milk mixes like Choco Milk and Nesquik.
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What is Mexican table chocolate?
Mexican table chocolate is sweetened chocolate in tablets, made to melt into hot milk or water rather than to eat like a candy bar. You whisk it with a molinillo or a whisk until it foams. Abuelita and Ibarra are the classics, and there are sugar-free options too. One tablet makes several cups, and the rest keeps well wrapped for next time.
What's the difference between atole and champurrado?
Atole is a thick, warm corn-based drink made with milk or water, in flavors like vanilla, strawberry, cajeta, pecan or arroz con leche. Champurrado is chocolate atole: thickened with corn masa with Mexican chocolate melted in. Maizena atole mixes, the quick way to make atole at home, have their own category: Atole.
For cold mornings and posadas
A mug of hot chocolate or champurrado goes with pan dulce, tamales or a few Marías cookies. At MexGoodies you'll find Abuelita in tablets and granulated, Ibarra and milk mixes like Choco Milk and Nesquik, all original from Mexico and shipped anywhere in the U.S. in 3 to 7 days (Canada too).
Frequently asked questions
How do you make Abuelita hot chocolate?
Heat milk without letting it boil, add the tablet in pieces and whisk until it melts and foams. The exact ratio is on the package.
What's the difference between Mexican table chocolate and Choco Milk?
Table chocolate comes in tablets you melt into hot milk or water to make hot chocolate. Choco Milk, Nesquik and Cal-C-Tose are powdered mixes you stir into cold or hot milk.
What do I need to make champurrado?
Corn masa or masa harina, Mexican table chocolate like Abuelita or Ibarra, piloncillo or sugar, cinnamon and water or milk. You'll find masa harina in the pantry aisle.