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Scratch make some Mexican hot chocolate this snow day with Taza

Posted by Melissa Massello  February 5, 2014 05:18 PM

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taza_mexican_hot_chocolate_homemade.jpgPhoto: Shoestring

Frozen to the core? Sick to death of winter? Warm up from snow shoveling with this super easy, from-scratch recipe for authentic Mexican hot cocoa using Somerville's handmade source: Taza stone ground chocolate.

If you have milk (or almond milk) in the fridge and a disc or two of Taza in the cupboard, you're ready to rock and roll. It's seriously that easy. Any flavor of chocolate will do — I prefer Taza's salted almond or Guajillo chili pepper, I'll bet this year's new spiced eggnog would also be awesome — and this late in the season, no one will judge if you spike it with some tequila or Mezcal, too. Any way you mix it up, this rich homemade cocoa definitely helps to take the chill out of your bones, and you earned it Boston.

taza_hot_cocoa_maine_sea_salt.jpgPhoto: Shoestring

Serves 2
Reprinted with permission, Taza Chocolate


1 2.7 oz package (2 discs) of Taza organic Mexican chocolate
2 cups milk, soy milk, almond milk, or water
Salt to taste


1. Roughly chop or grate the chocolate and set aside.
2. Heat two cups of milk or water in a small saucepan over medium heat until just below a simmer.
3. Remove the milk from heat and add a pinch of salt.
4. Slowly mix in the chocolate, stirring frequently until dissolved.
5. When the chocolate is dissolved, return the mixture to the stove and re-warm over low heat.
6. While the chocolate is warming, use a whisk or molinillo to froth the chocolate.
7. When the chocolate is hot and frothy, remove from heat and serve.

I've been making this cocoa recipe all winter long (as evidenced by the photo, below, featuring my vintage santa mugs from Christmastime!) and love pairing it with Little Boo Boo Bakery artisan marshmallows (owner Kieran is from Boston!) or just adding a little Mexican vanilla extract or almond extract. I also love to keep it local with some Maine sea salt I got as a gift from a cousin in York (pictured above).

mexican_hot_chocolate_little_boo_boo_marshmallows.jpgPhoto: Shoestring

If you don't have any Taza on hand, see if Peapod is delivering, or stock up for the next squall by placing an order online at

And, if you make this recipe at home, we'd love to hear how it turns out — leave us a note in the comments, tweet to @DIYBoston & @TazaChocolate, or tag a photo on Instagram with #DIYBoston. Stay warm out there!

This blog is not written or edited by or the Boston Globe.
The author is solely responsible for the content.

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About the Authors

Melissa Massello is a newspaper journalist turned startup junkie and lifelong Bostonian who prides herself on her do-it-yourself attitude. From making her prom dress out More »
Tara Bellucci is a Boston-based writer that lives for fonts, food, and flea market finds. Whether decorating jars of her homemade jam for The Boston More »

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