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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.
Super yum! The spices are a perfect complement to the sweetness. My new go-to cocoa recipe!!! Thank you!
Has anyone mixed this with Kahula? They make a Kahula Chili Chocolate but it’s always hard to find, so I’m considering mixing Mexican Hot Chocolate with Kahula and I’d like other opinions.
It was so good and thank you for the steps in helping me I made it for my school project from my teacher she said it was very good i’m trying to make beef empanadas so if you don’t mind can you please help me make those
I made this today, as a little treat for myself while I’m down with a cold. It’s perfect! Made me feel better, and the spices helped calm a cough. Thank you so much for sharing this recipe.
Can this be made the night before then heated up the next morning? Also have you ever tried 1% milk?
Hi Jan. Yes, it can be made ahead of time! We have not tried this with 1% milk but it should be fine.
Delicious, Thank you! Looking forward to trying your other recipes.
made this recipe with half the sugar, and oat milk for a vegan treat! Spices were perfect, and I did not add the chocolate as the oat milk was perfectly creamy. Made in a crock pot easily, just used a whisk until all the dry ingredients were well blended. A big hit at my party!
So I want to make this for my class…could I prepare it the night before and bring it to class? Would that still work?
Hi Alize! Yes you can make it ahead!
I used your recipe as a template to make Mexican chocolate pudding.
I used instant pudding, milk, extra dark chocolate cocoa powder and then added cinnamon, vanilla, chipotle chili powder (because that’s what I had) and cayenne powder.
It is amazing!
Thanks for the recipe, it helped make a wonderful chilled treat on a 93 degree day.
WHat about chilling it then pouring it over ice in the summer time?
That sounds like a great idea! This recipe hasn’t been tested that way, so please let us know if you try it!
Super good!