For a rich, decadent, drink you can snuggle up with, try this Mexican hot chocolate recipe. It’s thick, creamy, and luscious, and unlike regular hot chocolate, this Mexican version is less sweet and spiced with warm cinnamon and a pinch of cayenne pepper.
You’re never going back to powdered hot chocolate after trying this recipe. Thanks to the combination of cocoa powder and real chocolate, this Mexican style hot chocolate comes out super rich, smooth, and creamy texture and flavor. You will want to make this recipe all winter long! Want another chocolate-filled recipe? Try my Texas sheet cake recipe, chocolate pudding recipe, or double chocolate chip cookies recipe.
What You Need to Make This Recipe
Milk — I like using whole milk as it gives the hot chocolate a rich and creamy texture. You can use 2% or 1% milk, but the hot chocolate will come out thinner. For a dairy-free alternative, you can substitute almond or oat milk.
Cocoa powder — I use 100% natural unsweetened cocoa powder.
Cinnamon — ground cinnamon adds a warm flavor and aroma to the hot chocolate.
Cayenne — a dash of cayenne adds to the warm flavor of the drink. You can also use chili powder, chipotle powder, or paprika instead. Not to worry, the cayenne powder won’t make your hot chocolate come out spicy!
Chocolate — splurge on a high-quality chocolate bar for this recipe. For any bar that’s not labeled bittersweet, look for a 70% to 80% dark chocolate bar. Using real chocolate in the drink adds thickness and a stronger chocolate flavor compared to using just cocoa powder.
How to Make Mexican Hot Chocolate
1. In a medium saucepan, add the milk
2. Add the cocoa powder and sugar.
3. Add the cinnamon, vanilla, and cayenne. Whisk to combine.
4. Place over medium heat, occasionally stirring, until steaming, about 5 minutes. Add the chocolate and stir until melted and smooth. Serve immediately topped with whipped cream or marshmallows and a dusting of cocoa or cinnamon.
Pro Tips for Making This Recipe
- Avoid using milk chocolate as it will be too sweet when combined with sugar.
- You can’t swap cinnamon sticks for ground cinnamon as the drink is not cooked long enough for the flavor to impart from the sticks.
- If you can find Mexican chocolate, feel free to use it! Mexican chocolate usually consists of coarsely ground cacao, granulated sugar, and cinnamon.
- Make sure you do not boil the milk when you steam it, or you’ll curdle the milk.
- I love garnishing the hot chocolate with marshmallows and cinnamon sticks with another sprinkle of cocoa powder, but you can also top the drink with some shaved chocolate, whipped cream, caramel drizzle, chocolate sauce, flaky sea salt, or extra cinnamon.
Frequently Asked Questions
Mexican hot chocolate is cooked with cinnamon and a hint of cayenne, making it extra cozy and warm. Also, the use of bittersweet chocolate creates a rich, creamy, and thick drink that is less sweet in flavor.
You sure can! Once the hot chocolate has cooled to room temperature, you can store it in the fridge in an airtight storage container for up to a week.
You can gently reheat leftover hot chocolate over medium heat, occasionally stirring, until steamed through. You can also reheat the drink in the microwave for around 30 seconds.
If you love this recipe try these out!
If you’ve tried this Mexican Hot Chocolate recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Mexican Hot Chocolate
Video
Equipment
- Saucepan
- Whisk
Ingredients
- 3 cups whole milk (720ml)
- 3 tablespoons cocoa powder plus more for serving
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Pinch of cayenne pepper
- 4 ounces bittersweet chocolate chopped (113g)
- Sweetened whipped cream or marshmallows for serving
Instructions
- In a medium saucepan, whisk together the milk, cocoa, sugar, cinnamon, vanilla, and cayenne. Place over medium heat occasionally stirring until steaming, about 5 minutes. (Do not boil.)
- Add the chocolate and stir until melted and smooth. Serve immediately topped with whipped cream or marshmallows and a dusting of cocoa or cinnamon.
Notes
- Avoid using milk chocolate as it will be too sweet when combined with sugar.
- You can’t swap cinnamon sticks for ground cinnamon as the drink is not cooked long enough for the flavor to impart from the sticks.
- If you can find Mexican chocolate, feel free to use it! Mexican chocolate usually consists of coarsely ground cacao, granulated sugar, and cinnamon.
- Make sure you do not boil the milk when you steam it, or you’ll curdle the milk.
- I love garnishing the hot chocolate with marshmallows and cinnamon sticks with another sprinkle of cocoa powder, but you can also top the drink with some shaved chocolate, whipped cream, caramel drizzle, chocolate sauce, flaky sea salt, or extra cinnamon.
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