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This Mexican Hot Chocolate made with 100% unsweetened cocoa powder, cinnamon and a hint of chili will warm you up from the inside out!
Three words: MEXICAN HOT CHOCOLATE.
If it’s cold outside, if it’s winter, if it’s snowing, if it’s between the months of December and February, then there’s one thing I know for certain – it’s Mexican Hot Chocolate season!
I’m not usually someone who makes hot chocolate at home. I’ve always preferred to eat my dessert rather than drink it. For example:
- milk shakes – no, thank you. unless I can eat it with a spoon, in which case I’d rather just get regular ice cream.
- dessert cocktails – nope. except for eggnog. that’s stuff is delicious. and totally acceptable without alcohol so it doesn’t really count as a cocktail.
- even smoothies that taste too much like dessert is a no-go for me.
I’m totally weird about it, I know. But Mexican hot chocolate? That’s a different story and it’s all thanks to this recipe.
This isn’t your regular cup of hot chocolate. The ones made from those packets that you mix with hot water? No. Never again.
Ingredients in Mexican Hot Chocolate
This Mexican hot chocolate is made with real milk, 100% unsweetened cocoa powder, vanilla extract, cinnamon, chili powder, and a little bittersweet chocolate to make the whole thing a bit creamier and smoother. I also added a pinch of cayenne pepper to give it a little spicy end note, but that’s totally optional.
And of course, marshmallows. Always marshmallows.
The best toppings for Mexican hot chocolate
- marshmallows (my personal favorite!)
- chocolate shavings
- sea salt
- cinnamon sticks
- a pinch of cayenne or chili powder
- cajeta (aka Mexican caramel)
- dulce de leche
While I enjoy drinking this Mexican hot chocolate on it’s own, I’ve been loving eating it with a little marranito, the Mexican gingerbread pigs recipe I shared last week. The combo of the molasses in the marranitos and the spices in this hot chocolate are absolutely DIVINE.
Just imagine getting all cozy on the couch, your favorite Christmas movie is on TV, the Christmas tree is lit, the fireplace is burning and you’ve got this Mexican hot chocolate in one hand and a little gingerbread pig in the other.
Life is good.
I hope you like this recipe as much as I do! Happy holidays!
For more Mexican Christmas recipes, take a look at 12 Mexican Christmas Food Recipes to Make This Year!
More holiday recipes you’ll love
- Champurrado
- Mexican Bunuelos
- Chocolate Tamales
- Mexican Ponche
- Easy Pumpkin Empanadas
- Mexican Hot Chocolate Cookies
- Mexican Chocolate Crinkle Cookies
Mexican Hot Chocolate
Ingredients
For the hot chocolate
- 2 cups milk (I used 2%)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cayenne (optional – you can omit this if you don’t want it too spicy)
- 1 ounce bittersweet chocolate
Optional toppings
- marshmallows, chocolate shavings, cinnamon stick for stirring
Instructions
- In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (if desired).
- Mix together with a whisk, add the bittersweet chocolate and heat until the chocolate has completely melted and the mixture is hot, but not boiling.
- Divide hot chocolate into 2 mugs and serve with marshmallows, chocolate shavings and a cinnamon stick.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking forward to trying your mexican hot chocolate recipe, and some of your others!
I can’t wait to cook some of your recipes. Thanks for sharing
Thank you! We loved the recipe. Seasonings are perfect
Can this hot choc be made with condensed milk or nondairy milk? Thanks
Hi Mandy! Yes, this recipe can be tweaked to meet your preferences! Almond or oat milk would be good!
So I was in DAC a couple of weeks ago and bought cocoa powder and cinnamon from there. Any modifications I should make using these ingredients? much thanks 🙂
Hi Mari! You should be able to use those ingredients no problem!
Could this be made ahead o
f time and warmed up at serving?
Great recipe for basic cocoa. I replaced white sugar with brown for the earthier flavor and added a splash of evaporated milk for thickness. Also helps balemce out the spice:)
I wanted to make this cocoa for a gift. Is the vanilla needed? Or can I substitute it with something else. Love the idea of a spicy cocoa.
Hi Daniele,
You can leave it out if you’d like. Using a touch of vanilla extract really helps to enhance the flavor of the chocolate, but you don’t have to use it if you don’t want to. It should still be delicious without it!
Vanilla powder could work
This reply is a few months late, but you can make vanilla sugar by taking adding 1 vanilla pod (sliced in half and the seeds scraped out. You can add the seeds into the sugar as well or use it in another recipe.) per 2 cups of granulated sugar in an airtight container. Let it sit, unopened but shaken every few days, for a week or two for the vanilla oils to seep into the sugar and turn it a golden color.
Use the vanilla sugar instead of regular sugar and vanilla extract in the hot chocolate mix. It adds that delicious vanilla flavor that compliments chocolate so well without needing a liquid extract.
Possibly make some vanilla sugar (sugar, flavored with vanilla bean). That would pack dry for the gift.
You can buy vanilla powder flavoring at Wal-Mart or amazon.
Love these mugs, where did you get them?
I just now made this, fabulous!! Loved it, thank you for the recipe!!
Thanks, Judi! So glad you loved them!
How good does this look?! I need it to warm me up right now!
Haha, thanks Natasha! I could always go for a cup of hot chocolate 🙂
I made it last evening and it truly was D.I.V.I.N.E!!!
Yummy!
Fantastic recipe! Don’t change a thing!
Loved this. I just made it right now on a chilly day and it’s delicious. Love that’s it’d not overly sweet.