Mexican Hot Chocolate Goes Mainstream.

Californians used to think of hot chocolate as a bland, watery drink for kids. Authentic Mexican hot chocolate (Chocolate Mexicano) is rapidly changing that perception. Made with real milk, dark Mexican chocolate, and spices like vanilla, cinnamon, and nutmeg, it is traditionally enjoyed twice a day, year-round, across most of Mexico, Central and Latin America. And, now it’s showing up on mainstream California menus, like Sacramento’s Cup-A-Joe, Redding’s Espresso Joe’s and LA’s Sabor y Cultura.

“We’ve seen a real surge in Mexican hot chocolate,” says Ramón Pantoja, owner of Los Angeles-based Sabor y Cultura Café (formerly Espresso Mi Cultura). “People want a more sophisticated, flavorful drink.”

As part of the “Latinization of America” Mexican hot chocolate is being sipped all across the state and is definitely not just for kids. Trendy places like L.A.’s trendy Sabor y Cultura, serve up high-end Mexican hot chocolates to the sights and sounds of Latin musicians, beat poets and comedians. Montrose’s Black Cow Café even hand grinds all their own spices. And, due to the availability of ready-to-serve Mexican hot chocolate mixes in major supermarkets and Latin grocery stores, Californians can now make them at home.

“Mexican hot chocolate is a great tasting way for people to get the milk they need,” says Jeff Manning, executive director, California Milk Processor Board. “They have no idea how much calcium they’re getting.”

Dark chocolate pairs nicely with fresh milk – not only in terms of flavor, but for health reasons as well. According to a recent Harvard study, dark chocolate contains chemicals that ward off depression and are good for the heart. Paired with milk – the best natural source of calcium – Mexican hot chocolate is a delicious way to chase away the winter blues and strengthen your bones at the same time.