A Recipe for Mexican Hot Chocolate Instead of adding hot water to brown dust with freeze-dried marshmallows, NPR's Steve Inskeep decided to learn how to do hot chocolate right. Pastry chef David Guas walks Inskeep through his recipe for Mexican hot chocolate, which features vanilla beans, almond extract and cinnamon.

A Recipe for Mexican Hot Chocolate

Pastry Chef David Guas Serves Up the Sweets

A Recipe for Mexican Hot Chocolate

  • Download
  • <iframe src="https://www.npr.org/player/embed/1685910/1691377" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">

Pastry Chef David Guas NPR News/Susan Stone hide caption

toggle caption
NPR News/Susan Stone

Below is David Guas' recipe for Mexican hot chocolate. Guas is the executive pastry chef for Ceiba Restaurant in Washington, D.C.


2/3 cup milk

1 cup heavy whipping cream

4 oz. semisweet chocolate, chopped

1/8 of a vanilla bean

2/3 of a cinnamon stick

1/3 tsp. almond extract


Combine milk, cream, cinnamon sticks and vanilla in a 1 quart stainless steel pot and bring mixture to a boil. Have prepared chocolate in a mixing bowl. Allow the heated liquid to steep (rest off the heat) for 5 minutes, then pour over the top of the chopped chocolate. Stir the chocolate mixture until the chocolate is completely melted and smooth.

Pour the warm mixture through a strainer and it is ready to serve. Serve immediately or refrigerate. To reheat, place chocolate mixture in a 2 quart stainless steel pot on low heat -- do not let sit, or it will burn. Stir mixture until warm. Immediately serve and place in 4 oz. portions with a dollop of slightly sweetened, softly whipped cream and a light dusting of cinnamon.

Serves four.