This Easy Mexican Hot Chocolate recipe is a go-to for chilly winter days. A rich cocoa made with just a touch of cinnamon and chili for the perfect belly warming recipe.
Top your cocoa with homemade marshmallows or fresh whipped cream for the perfect finish!
- Quick and Easy: From start to finish, this recipe takes less than 10 minutes to make.
- Minimal Ingredients: Most of which are pantry staples.
- Perfect Spice: The blend of chocolate, cinnamon, and chili powder gives you an insane sweet and spicy combo.
I love cold weather. There are so many great things about the chilly winter days… Sweaters, boots, cuddles by the fire (if I owned a fireplace, that is), AND hot chocolate. Of all the versions we have made in the past, this one takes the cake. It is my absolute favorite hot chocolate recipe. Sweet with a tiny bit of spice and a whole lot of flavor.
This is far from the traditional cup of cocoa that you are used to. Made with simple ingredients and one secret. Chili adds a wonderful kick that pairs perfectly with the richness of the chocolate. But don’t fret! This is far from spicy. My very picky 13 year old raves over this recipe and always requests this version on cold snowy days.
WHAT IS MEXICAN HOT CHOCOLATE MADE OF?
How does this recipe differ from regular ol’ hot chocolate? Glad you asked. This recipe has a kick that will tickle your taste buds! Cinnamon and chili powder are remarkably well paired with sweet chocolate. The amounts called for give you just a subtle hint of spice but an overwhelming warm chocolate flavor. It is perfection.
- Milk: For the most rich and creamy cocoa, start with whole milk. That being said, I’ve used 2% in the past and it has been delicious. Just a smidge less rich.
- Unsweetened Cocoa Powder: I use Hershey’s. It’s widely available and affordable with tasty results.
- Spices: Cinnamon, chili powder and cayenne. Just enough to heighten flavor.
- Granulated Sugar: Regular white sugar. This adds sweetness, but doesn’t turn this over the top.
- Chocolate: Bittersweet OR chocolate chips. Use what you have on hand. It will turn out creamy and delicious no matter what you use.
- Vanilla: To help balance flavor.
HOW TO MAKE MEXICAN HOT COCOA
- PREP: Measure your ingredients. If you are using bittersweet chocolate, or a chocolate bar, chop into smaller pieces.
- HEAT: Stir the milk, cocoa powder, sugar, cinnamon, chili powder, and cayenne into a medium sized pot. Bring to a simmer, whisking frequently. Do not bring to a boil.
- MELT: Stir in the chocolate pieces until they have dissolved into the milk mixture, being sure to whisk while heating. Remove from the heat and stir in the vanilla.
- SERVE: Divide between two mugs and serve immediately.
- POT: A medium sized pot (affiliate) that is non-stick will go a long way in a kitchen. Heavy enough to keep things from burning, but also light enough to lift off the oven with ease.
- SILICONE WHISK: I lean more towards my silicone whisk (affiliate) for one reason. It does the job well and never scratches my pans.
- MUGS: I own approximately 100 mugs. It’s an addiction. Currently my favorite are this glass mug set (affiliate). They are insulating and keep my coffee warm longer and are beautiful to look at.
HOT CHOCOLATE RECIPE TIPS
You can always stick with the classic marshmallow. However, I suggest the following: Whip 1/4 cup of heavy cream with a dash of sugar. Once stiff peaks form you can top your warm cocoa with a dollop (<<< my favorite word).
You can also use cool whip, crushed cookies, or candy canes.
I have used 3 chocolates with great success. First, bittersweet chocolate. This one is our favorite, but not widely available in a pantry. If we do not have it on hand I reach for semi-sweet chocolate chips OR a regular ol’ chocolate bar.
This recipe is based heavily off of my classic hot chocolate. The biggest difference is the addition of spices. Cinnamon, chili powder, and cayenne are what sets this recipe apart from your traditional cocoa.
MORE MUST-TRY HOT DRINK RECIPES
- Classic Hot Chocolate
- Nutella Hot Chocolate
- Christmas Cocoa
- Snickerdoodle Latte
- Slow Cooker Apple Cider
- Homemade Chai Latte
Mexican Hot Chocolate
- 2 cups whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon chili powder
- 1/8 teaspoon cayenne
- 1.5 oz or 1/4 cup bittersweet chocolate or semi sweet chips or chopped chocolate bar
- 1/4 teaspoon vanilla extract
- Combine the milk, cocoa powder, sugar, cinnamon, chili powder, and cayenne in a medium saucepan.
- Bring to a simmer over medium/low heat, whisking frequently. Do not let boil.
- Add the chocolate to the mixture and whisk until fully melted and distributed evenly into the milk.
- Remove from the heat and whisk in the vanilla extract.
- Serve immediately.
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