ABUELITA™ RECIPES

Yes — it is one of the easiest ways to enjoy ABUELITA™ in warm weather. Prepare the hot chocolate first and let it cool completely, then blend it with vanilla ice cream and ice until thick and creamy. Our Granulated or Instant mixes are the quickest route since they dissolve without melting. Finish with whipped cream and a dusting of cinnamon. For more cold ideas, see our drink and smoothie recipes.

Yes, and the two are a natural match — horchata is built on rice and cinnamon, and ABUELITA™ already brings chocolate and cinnamon together. Our Granulated Mix is the best format for this because it dissolves easily into a cold base. Use our Chocolate Abuelita Horchata recipe for quantities, or shop the Granulated Mix.

Start with whole milk in a saucepan — or an olla de barro, the traditional clay pot — over medium heat. Add a tablet of Mexican table chocolate for every 4 cups of milk, along with a stick of Mexican cinnamon if you like. As the chocolate melts, whisk continuously, or roll a molinillo between your palms, until the drink is smooth and a thick foam rises. Never let it boil hard. Serve straight away, traditionally with conchas, pan dulce or tamales. Get the full method.

Start with the classics — whipped cream, marshmallows, a dusting of cinnamon or cocoa, or chocolate shavings. Because ABUELITA™ is already cinnamon-forward, it takes especially well to warm spices like nutmeg or a pinch of chili for gentle heat, and to add-ins like vanilla, orange zest, dulce de leche or a splash of coffee. For festive occasions, try crushed peppermint or serve alongside conchas, pan de muerto or tamales, as families do across Mexico. Find more serving ideas in our drink recipes.

Far more than a drink. ABUELITA™ is a cooking ingredient in Mexican kitchens: stir it into champurrado or atole, use it to build depth in a mole, blend it into horchata, or fold it into desserts like flan, brownies and gelatina. It also works in breakfast bakes and sweet breads. Browse everything by course — drinks, desserts, breads and pastries and savory dishes.

Chocolate horchata is a twist on the classic Mexican rice drink, combining horchata's creamy rice-and-cinnamon base with rich chocolate. Traditional horchata is made by soaking long grain rice with Mexican cinnamon, blending and straining it, then sweetening to taste — and chocolate is stirred in at the end. Because ABUELITA™ already carries both chocolate and cinnamon, it blends in beautifully. Follow our Chocolate Abuelita Horchata recipe or explore more drink recipes.