Mexican Hot Chocolate

This Mexican Hot Chocolate is a rich, velvety drink infused with warm spices like cinnamon and a hint of cayenne for a subtle heat. Made with real chocolate and creamy milk, this comforting beverage is perfect for chilly days, holiday gatherings, or anytime you crave a deep, flavorful twist on classic hot chocolate.

Why You’ll Love This Recipe

• Deep, rich chocolate flavor – Uses real chocolate for a luxurious taste.
• Warm and spiced – Cinnamon and cayenne add a unique Mexican-inspired kick.
• Thick and creamy – Perfectly smooth with a luscious texture.
• Easy to make – Ready in just 10 minutes with simple ingredients.
• Customizable – Adjust sweetness, spice, and toppings to your liking.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Whole milk (or a mix of milk and heavy cream)
• Dark chocolate (chopped) or Mexican chocolate (like Abuelita or Ibarra)
• Cocoa powder
• Granulated sugar (or honey)
• Ground cinnamon
• Vanilla extract
• Cayenne pepper (optional, for a spicy kick)
• Pinch of salt
• Whipped cream or marshmallows (for topping)

Directions

Step 1: Heat the Milk

1. In a saucepan over medium heat, warm the milk until steaming but not boiling.

Step 2: Melt the Chocolate

2. Add chopped chocolate and cocoa powder, whisking until fully melted and smooth.

Step 3: Add Spices and Sweetener

3. Stir in sugar, cinnamon, vanilla, cayenne (if using), and a pinch of salt. Whisk until fully combined.

Step 4: Serve and Enjoy

4. Pour into mugs, top with whipped cream or marshmallows, and dust with cinnamon or chocolate shavings.

Servings and Timing

• Servings: 2-3
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

Variations

• Extra Spicy: Add more cayenne or a pinch of chili powder.
• Thicker Version: Simmer longer or add a tablespoon of cornstarch slurry.
• Dairy-Free: Use almond, oat, or coconut milk instead of regular milk.
• Sweeter Option: Use milk chocolate instead of dark chocolate.
• Boozy Mexican Hot Chocolate: Add a splash of Kahlúa, Baileys, or spiced rum.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 2 days.
• Reheating: Warm in a saucepan over low heat, stirring frequently.

FAQs

Can I make this with hot water instead of milk?

Yes, but milk creates a creamier, richer texture.

What kind of chocolate works best?

Dark chocolate (70% cocoa or higher) or authentic Mexican chocolate gives the best flavor.

Can I make this in a slow cooker?

Yes! Combine ingredients and cook on low for 2 hours, stirring occasionally.

How do I make it frothy?

Use a whisk, immersion blender, or molinillo (traditional wooden whisk) to create foam.

Is cayenne necessary?

No, but it adds a subtle heat that enhances the chocolate flavor.

Can I use a sugar substitute?

Yes! Stevia, monk fruit, or maple syrup work well.

How do I make this extra thick?

Simmer longer, use heavy cream, or add melted chocolate chips.

Can kids drink this?

Yes! Just omit the cayenne for a mild, kid-friendly version.

What toppings go well with this?

Whipped cream, cinnamon sticks, chocolate shavings, or caramel drizzle.

Can I double the recipe?

Absolutely! Just adjust the ingredients proportionally.

Conclusion

This Mexican Hot Chocolate is a deliciously rich and spiced version of classic hot chocolate. With its deep chocolate flavor and warming cinnamon-cayenne kick, it’s the perfect cozy drink for any occasion. Try it today and experience a comforting, authentic treat!

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