Mexican Hot Chocolate is a comforting and indulgent drink, rich with cinnamon, nutmeg, and a hint of cayenne for a little warmth.
Next, try this classic Hot Chocolate or, for a crowd, set up a Hot Chocolate Bar with this Crockpot Hot Chocolate!
Mexican Hot Chocolate
My sister used to work at this charming local cafe known for its soups, salads, sandwiches, french toast, and hot drinks. She couldn’t stop raving about their Mexican Hot Chocolate, so I convinced her to get the recipe. The cafe’s pastry chef kindly shared it, and even a decade later, it’s our winter staple.
I’ve made a few tweaks—more milk, Dutch-process cocoa powder (game-changer!), and a bit more sugar. Now, no winter hangout feels right without it. Everyone insists it’s the best hot chocolate ever!
What Makes Mexican Hot Chocolate Different?
Mexican Hot Chocolate is special for its mix of cinnamon, nutmeg, and a bit of spice. The spice adds subtle warmth, making it extra cozy in cold weather. I can’t get enough!
Ingredients
- Cocoa powder: I use Dutch-processed for a more intense chocolate flavor.
- Sugar: Add as much as you like; the milk and cocoa have some sweetness.
- Cinnamon and nutmeg: Key for that classic Mexican Hot Chocolate flavor.
- Salt: A pinch evens out the sweetness and brings out the chocolate flavor.
- Cayenne pepper: Adds a slight heat; start with a little, you can always add more.
- Whole milk: Its adds creaminess. For an extra thick drink, replace 1 cup of milk with heavy cream.
- Optional: Add a dash of vanilla, cinnamon sticks, and a dollop of whipped cream.
How To Make Mexican Hot Chocolate
- Mix cocoa, sugar, spices, and a pinch of salt in a pot.
- Heat on medium, slowly whisking in milk until smooth and warm (don’t boil).
- Flavor with vanilla if desired.
- Serve with whipped cream and a cinnamon stick, if you like.
- Store Leftovers in the fridge; reheat gently and whisk before serving.
Quick Tip
Fun gift idea! Gift this homemade Mexican Hot Chocolate mix. Stack cocoa, sugar, and spices in a jar or clear bag, wrap with a bright ribbon, and add cinnamon sticks and a mini whisk. Add a note with cocoa instructions!
Tips For Success
- Keep Stirring: Stir while adding milk to keep it smooth.
- Gentle Heat: Warm slowly after adding milk, without boiling to avoid burning the milk.
- Taste and Adjust: Taste before serving; add milk, sugar, or spices a little at a time as needed.
- For a creamier texture, foam the milk: Use a milk frother or whisk quickly while heating to make your hot chocolate smooth and bubbly.
What To Serve With Mexican Hot Chocolate
- Churros: A sweet, crunchy treat perfect for dipping.
- Conchas: A popular kind of sweet bread, great for dipping in the chocolate.
- Whipped Cream: Serve with some homemade whipped cream to top it with.
- Tamales: A savory option that pairs well with the drink’s sweetness.
- Flan: This creamy caramel custard goes well with the spiced chocolate.
- Mexican Wedding Cookies: Perfect to dip right into the drink.
Storage
Leftover Mexican Hot Chocolate?
Let the leftover Mexican hot chocolate cool completely, then pour it into a sealed container and refrigerate. It’ll keep for 4–5 days.
When ready to enjoy, warm it up slowly on the stovetop or in the microwave, stirring to mix any cocoa that settled.
More Delicious Beverages
- Apple Smoothie perfect for breakfast
- Pumpkin Spice Latte Steamer without coffee
- Eggnog Recipe with cinnamon
- Orange Julius my go-to Christmas morning drink!
- Pumpkin Protein Shake with pumpkin pie spice
Mexican Hot Chocolate
Ingredients
- ¼ cup Dutch-process cocoa powder (like Hershey's Special Dark) (Note 1)
- ⅓ cup white, granulated sugar (add to sweetness preference, up to ½ cup)
- ½ teaspoon each: ground cinnamon and ground nutmeg
- ⅛ teaspoon fine sea salt
- Pinch of cayenne pepper, or to taste
- 4 cups whole milk
- Optional: 1 teaspoon vanilla extract
- For serving: whipped cream
- Optional, for serving: cinnamon sticks
Instructions
- COMBINE: In a medium-sized pot, mix together the cocoa powder, sugar, ground cinnamon, ground nutmeg, salt, and cayenne. (See Note 2)
- MILK: Place on stovetop, heating to medium heat. Gradually add a few tablespoons of milk to the mixture, whisking to create a smooth, lump-free paste. Continue adding the rest of the milk gradually. Gently heat the mixture to your preferred drinking temperature, making sure it doesn't reach a boil.
- VANILLA: Remove the pot from the heat and, if using, stir in the vanilla extract.
- ENJOY: Serve hot, topped with whipped cream and a cinnamon stick for garnish, if desired. (Cocoa tends to settle over time, so it requires a good whisk before serving again.)
- LEFTOVERS: Allow the hot chocolate to cool before storing it in an airtight container in the fridge; it'll keep for 4-5 days. When you're ready to reheat, use low heat in a saucepan, microwave, or slow cooker, making sure not to let it boil. Give it a thorough whisking before serving.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
