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Chocolate Caliente Estilo Mexicano

Mexican Hot Cocoa with Roasted Marshmallows

Chef Adriana Martin
Mexican Hot Cocoa made with evaporated milk, Mexican chocolate, cinnamon and a touch of honey. Garnished with roasted marshmallows to add a fun and yummy treat.
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Beverages, Easy Recipes
Cuisine Mexican Cuisine
Servings 4 servings


  • 1 can evaporated milk
  • 2 Mexican chocolate tablets
  • 1 cinnamon stick
  • 1 tablespoon honey
  • 4 cups water
  • whipped cream optional


  • In an aluminum jug add the evaporated milk, cinnamon, honey and water. Let the milk boil.
  • Remove the cinnamon stick and add the Mexican chocolate bars. Use a wooden milk frother to combine the milk with chocolate.
  • Continue mixing with the manual frother or use an electric one to create a foamy chocolate.
  • For making the lightsabers, use long wooden pins and insert one by one the small marshmallows. Roast using a kitchen torch.
  • Serve the Mexican hot chocolate and garnish with a roasted marshmallow lightsaber and whipped cream.
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