Your New Favorite Warm Drinks: Mexican Hot Chocolate & Sahlab



(Serves 4)

  • 4 cups milk 
  • ½ cup Noir Organic Dark Chocolate spread 
  • 1/3 cup masa harina 
  • ½ teaspoon vanilla extract 
  • ¼ cup light brown sugar 
  • ½ teaspoon salt 
  • 1 cinnamon stick



(Serves 4)

  • 4 cups whole milk
  • 2 tablespoons cornstarch 
  • ¾ cup LPQ Organic Speculoos spread 
  • 2 tablespoons sugar 
  • 1 tablespoon rosewater
  • Garnish: ground cinnamon & crushed pistachios

It might be spring, but it doesn't quite feel like it! To cheer us up and help fight off the lingering cold, we teamed up with Aliya LeeKong, who has put a global twist on some of our favorite traditional hot drinks. 

Using our sweet spreads, she reinvented Mexican hot chocolate with our Noir spread and created a delicious hot cinnamon milk with our Speculoos spread, which we suggest carrying into spring and summer on ice! Check out the recipes below for a fun, inventive way to use our spreads and stay warm through the "wintry mix."

Champurrado (a.k.a. Mexican Hot Chocolate)

Atoles are a group of masa-based Mexican and Central American hot drinks with champurrado a specifically chocolate one. The drink consists of water or milk with masa, spices like cinnamon and/or anise, and chocolate in the case of champurrado. The masa acts as a thickening agent to create a drink that can range in thickness from a pudding-like consistency to a thinner liquid.

  1. In a saucepan, warm 1 cup of milk on low with the spread until the mixture is uniform.
  2. Pour into a blender with the masa harina.
  3. Blend on high for 30 seconds, and strain back into the saucepan.
  4. Add remaining milk and ingredients and heat on medium-low. You want to slowly bring the mixture up in temperature.
  5. Once the mixture begins to bubble, reduce heat to low and let simmer 10 minutes until it thickens and the cinnamon and vanilla have infused. Serve immediately!



Sahlab is actually a flour made from an orchid, but it’s also the name of a drink that’s enjoyed throughout the Middle East and Turkey.

  1. Place the milk and cornstarch in a saucepan and whisk to combine.
  2. Bring up to a boil and lower to a simmer.
  3. Add in the spread and sugar and whisk until uniform.
  4. Remove from the heat and add the rosewater.
  5. Serve in individual cups and finish with a sprinkle of cinnamon and some crushed pistachios.


Aliya LeeKong is a Chef, cookbook author, television personality and mother with a passion for bringing global and socially conscious foods, spices and traditions into everyday cooking and eating. //

Rate this recipe
Your New Favorite Warm Drinks: Mexican Hot Chocolate and Sahlab Recipes

More recipes related to