What’s the difference between Mexican hot chocolate and regular hot chocolate?

Mexican hot chocolate is traditionally made with chocolate disks like Abuelita or Ibarra that are infused with cinnamon and often spiced with chili. It’s richer and more textured than American-style hot cocoa, which is typically smoother and made with cocoa powder and sugar.

Is there a difference between taquitos and rolled tacos?

Technically, they’re the same! Each one consists of enclosing a tasty filling inside a tortilla and cooking it until the outside turns golden and crunchy. “Taquitos” is the more common name in Mexico, while “rolled tacos” is often used in the U.S., especially when describing fried versions.

What is Mexican hot chocolate called in English?

In English, it’s commonly known as “Mexican hot chocolate.” In Spanish, the traditional term is “chocolate caliente,” though this typically refers to the distinctive version prepared with cinnamon, warming spices, and creamy milk.

What is a Mexican hot chocolate mixer called?

The traditional wooden whisk used to froth Mexican hot chocolate is called a molinillo . You roll it between your hands to create that signature bubbly top.

Mexican Hot Chocolate Rolled Tacos – Easy 20-Min Dessert Delight

Name: Mexican Hot Chocolate Rolled Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 small flour tortillas (fajita-size); 1 cup semi-sweet or dark chocolate chips (or chopped Mexican chocolate); 1/3 cup heavy cream or evaporated milk; 1 tsp ground cinnamon; 1/4 tsp vanilla extract; Pinch of cayenne pepper (optional); 2 tbsp melted butter (for brushing); Cinnamon sugar (for topping); Optional: mini marshmallows, cajeta, whipped cream, chocolate sauce

Description

These Mexican Hot Chocolate Rolled Tacos are crispy on the outside and filled with a spiced chocolate center inspired by traditional Abuelita-style hot chocolate. Perfect for cozy nights or fun desserts.

Ingredients

Scale

6 small flour tortillas (fajita-size)

1 cup semi-sweet or dark chocolate chips (or chopped Mexican chocolate)

1/3 cup heavy cream or evaporated milk

1 tsp ground cinnamon

1/4 tsp vanilla extract

Pinch of cayenne pepper (optional)

2 tbsp melted butter (for brushing)

Cinnamon sugar (for topping)

Optional: mini marshmallows, cajeta, whipped cream, chocolate sauce

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Instructions

1. In a saucepan, melt the chocolate with heavy cream over low heat, stirring constantly until smooth.

2. Add cinnamon, vanilla, and cayenne. Stir well and let cool slightly to thicken.

3. Warm tortillas in the microwave under a damp paper towel for 15–20 seconds.

4. Spoon 2 tablespoons of chocolate filling onto each tortilla and roll tightly.

5. Seal the edge with melted butter and place seam-side down.

6. Heat a skillet over medium, then cook tacos seam-side down in butter for 2–3 minutes per side until golden and crisp.

7. Immediately dust with cinnamon sugar. Serve warm with toppings or dipping sauces.

Notes

Warm tortillas before rolling to prevent cracking.

Add mini marshmallows or cajeta for a gooey surprise center.

Make ahead: assemble and refrigerate up to 24 hours before cooking.

Freezer friendly: roll and freeze, then pan-toast directly from frozen.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Pan-Cooked
Cuisine: Mexican

Nutrition

Serving Size: 1 taco
Calories: 210
Sugar: 10g
Sodium: 180mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 3g
Cholesterol: 15mg