Chocolate de Agua (Mexican Hot Chocolate)

Chocolate de Agua (Mexican Hot Chocolate)

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From: EatingWell Magazine, March/April 2017

Dark, bittersweet hot chocolate—made with water, not milk—is enjoyed in Mexico City as an alternative to coffee. It's prepared with a special Mexican chocolate that usually contains cinnamon, ground almonds and vanilla. Look for high-quality brands, such as Taza, Hernán, Rancho Gordo or Seasons of My Heart, which are sold in hockey puck-size disks. To create the classic foam, you can use a blender, a whisk or a wooden instrument called a molinillo and a tall, heatproof pitcher, such as a chocolatera. Both are available online.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3½ cups water
  • 4 ounces high-quality Mexican chocolate, chopped


  • Prep

  • Ready In

  1. Bring water to a boil in a medium saucepan. Add chocolate, reduce heat to medium and stir until the chocolate is melted, 1 to 2 minutes. Pour into a heatproof pitcher. Using a molinillo (or large whisk) between your palms, quickly roll back and forth until foamy.
  2. Pour into mugs. Serve hot, frothing with the molinillo (or whisk) again to add more foam, if desired.

Nutrition information

  • Serving size: about 1 cup each
  • Per serving: 121 calories; 4 g fat(2 g sat); 1 g fiber; 22 g carbohydrates; 1 g protein; 1 mcg folate; 0 mg cholesterol; 20 g sugars; 20 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 16 mg calcium; 1 mg iron; 7 mg sodium; 115 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, 1 fat

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