Description

This Mexican Hot Chocolate is thick, creamy, and infused with cinnamon and a hint of spice for a warm and comforting drink. Made with real chocolate and a touch of cayenne or chili powder, it’s the perfect balance of sweet and heat. Serve with whipped cream or a cinnamon stick for an authentic experience!

Ingredients

Units Scale

2 cups (480ml) whole milk
1/2 cup (120ml) heavy cream (optional, for extra creaminess)
4 oz (115g) dark chocolate, chopped (or Mexican chocolate like Abuelita or Ibarra)
2 tbsp cocoa powder
2 tbsp granulated sugar (adjust to taste)
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
1/8 tsp cayenne pepper or chili powder (optional, for heat)
Pinch of salt

For Serving (Optional):

Whipped cream or frothed milk
Cinnamon sticks
Chocolate shavings
Marshmallows

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Instructions

Heat the Milk & Cream:
- In a saucepan over medium heat, warm the milk and heavy cream until hot but not boiling.
Melt the Chocolate:
- Add chopped chocolate, cocoa powder, sugar, cinnamon, and a pinch of salt.
- Whisk continuously until the chocolate is fully melted and smooth.
Add Spice & Simmer:
- Stir in vanilla extract and cayenne pepper (if using).
- Simmer for 3-5 minutes, whisking occasionally, until thickened.
Froth & Serve:
- For extra froth, use a hand whisk or immersion blender for a few seconds.
- Pour into mugs and top with whipped cream, a cinnamon stick, or chocolate shavings.

Notes

Make It Dairy-Free: Use almond, oat, or coconut milk instead of dairy.
Extra Thick Version: Add 1 tsp cornstarch to the milk before heating for a thicker consistency.
Mild Version: Omit the cayenne for a classic cinnamon-spiced hot chocolate.