It sounds like you’re looking for Abuelita’s recipe—and since we just talked about baking soda tricks, I’m guessing you might mean her homemade “Abuelita-style” hot chocolate (the kind that tastes like the iconic Mexican chocolate tablets, but made from scratch).
Here’s the traditional, from-scratch recipe that tastes even better than the store-bought tablets—and yes, it sometimes includes a pinch of baking soda to smooth the texture.
Abuelita’s Authentic Mexican Hot Chocolate (From Scratch)
This makes a rich, slightly grainy-textured, cinnamon-spiced hot chocolate—just like Abuelita used to make with a molinillo (wooden whisk).
Ingredients:
| Amount | Ingredient |
|---|---|
| 4 cups | Whole milk (or 2 cups milk + 2 cups water) |
| 3 oz | Mexican chocolate (like Ibarra or Abuelita brand) OR homemade base (below) |
| 1 stick | Ceylon cinnamon (canela) |
| 1 tbsp | Sugar (adjust to taste) |
| ¼ tsp | Vanilla extract |
| Tiny pinch | Baking soda (optional – smooths texture & reduces acidity) |
Homemade Chocolate Base (if not using tablets):
| 3 tbsp | Unsweetened cocoa powder (Dutch-process or natural) |
| 1 tbsp | Finely ground cinnamon (preferably Ceylon) |
| ½ cup | Sugar |
| 1 tbsp | Finely ground almonds or masa harina (for texture) |
Instructions:
Step 1: Heat the Milk
Pour milk into a medium pot. Add the cinnamon stick and bring to a gentle simmer over medium-low heat (do not boil vigorously).
Step 2: Add Chocolate
If using tablets: Break the chocolate into pieces and drop them into the warm milk.
If using homemade mix: Whisk the cocoa, cinnamon, sugar, and masa/almonds into the milk.
Step 3: Add the Secret Pinch of Baking Soda
Add a tiny pinch (about 1/16 tsp) of baking soda.
Why? Cocoa is naturally acidic. Baking soda neutralizes some of that acidity, making the chocolate taste smoother, less bitter, and gives it a darker, richer color. It’s an old Abuelita trick.
Step 4: Whisk to Froth
Whisk vigorously with a molinillo (wooden whisk), a regular whisk, or even a hand blender until the chocolate dissolves and the mixture becomes frothy (about 3–5 minutes).
Step 5: Add Vanilla & Sweeten
Remove the cinnamon stick. Stir in vanilla extract. Taste and add sugar if needed.
Step 6: Serve
Pour into mugs. The traditional way: pour from high up to create more foam, or use the molinillo in each cup. Serve with pan dulce (sweet bread) or churros.
Abuelita’s Baking Soda Trick Explained
| Problem Without Baking Soda | Solution With Baking Soda |
|---|---|
| Slightly bitter or sharp taste | Smoother, mellow flavor |
| Cocoa clumps or feels thin | Better texture and body |
| Acidic aftertaste (especially from dark cocoa) | Neutralized pH |
⚠️ Key warning: Use literally a pinch—too much baking soda makes the chocolate taste soapy or salty.
How to Make Abuelita’s Chocolate Mix (Jar Recipe)
If you want to have instant homemade mix ready like the tablets:
Dry mix:
-
1 cup sugar
-
½ cup unsweetened cocoa powder
-
2 tbsp finely ground Ceylon cinnamon
-
1 tbsp masa harina (corn flour) or almond flour
-
¼ tsp baking soda
Blend all dry ingredients in a food processor until powdery. Store in an airtight jar.
To use: For each mug, stir 2 tablespoons of mix into 1 cup of hot milk. Whisk and serve.
Bonus: Abuelita’s Baking Soda Hack for Beans
Since you’re collecting Abuelita’s wisdom—older recipes add a pinch of baking soda when cooking beans (especially black beans or frijoles de olla).
Why? It softens the skins, reduces cooking time, and helps reduce the gas-producing compounds. Just don’t add too much or beans get mushy and taste odd.
Would you like me to also share:
-
Abuelita’s baking soda tricks for cooking beans (full method)?
-
How to make a molinillo (if you don’t own one)?
-
The cold version (Mexican iced chocolate)?