Mexican Hot Chocolate

Finished steaming beverage in a mug, lavishly topped with whipped cream, marshmallows, and a cinnamon stick.

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Warm up with a cup of Mexican Hot Chocolate! This cozy drink is rich, indulgent, and spiced with cinnamon, nutmeg, and a touch of cayenne.

Prep Time10

Cook Time5

Total Time15

Course: Beverage, Dessert

Cuisine: Mexican, Vegetarian

Keyword: Mexican Hot Chocolate

Servings: beverages

Author: Chelsea Lords

Cost: $2.53

Equipment

Medium pot

Ingredients

1/4 cup Dutch process cocoa powder like Hershey’s Special Dark, see note 1
1/3 cup granulated sugar add to sweetness preference, up to 1/2 cup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon cayenne pepper or to taste
4 cups whole milk
1 teaspoon vanilla extract optional
Whipped cream for serving
Cinnamon sticks optional, for serving

US - Metric

Instructions

In a medium pot, mix together the cocoa powder, sugar, ground cinnamon, ground nutmeg, salt, and cayenne (see note 2).
Place on stovetop, heating to medium. 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.
Remove the pot from heat and, if using, stir in the vanilla extract.
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.)

Notes

Note 1: Dutch-process cocoa powder, treated with an alkalizing agent, is less acidic and bitter, with a richer color and flavor. It’s darker, smoother, and mixes easily in liquids, ideal for this recipe. Hershey’s® “Special Dark” cocoa powder is a great, easily accessible option, or here's my favorite cocoa powder.

Note 2: Adjust the chili powder or cayenne pepper to your preference for spiciness, and the sugar for sweetness. Remember, the whipped cream (if used) will also add a bit of sweetness.

Nutrition Note: Nutrition information does not include any of the optional toppings.

Storage: Allow the hot chocolate to cool before storing it in an airtight container in the fridge for 4–5 days. Reheat using low heat in a saucepan, microwave, or slow cooker, making sure not to let it boil. Give it a thorough whisk before serving.

Nutrition