Name: Mexican Hot Chocolate
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 2 cups whole milk (or dairy-free alternative); 1/2 cup water; 3 oz Mexican chocolate (or dark chocolate, chopped); 2 tbsp unsweetened cocoa powder; 2 tbsp sugar (adjust to taste); 1 tsp ground cinnamon; 1/8 tsp ground cayenne pepper (or chili powder, optional for heat); 1 tsp vanilla extract; Whipped cream or frothed milk (for topping, optional); Cinnamon stick (for garnish, optional)

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Short description
A cozy, spiced chocolate beverage from Mexico, characterized by rich cocoa, warming cinnamon, and a gentle kick of chili or spices, often frothed to a creamy finish.

Why You’ll Love This Recipe

Mexican Hot Chocolate stands out with its bold combination of deep chocolate flavor, aromatic spices, and optional heat from chili or cayenne. Its luxurious, velvety texture and frothy top make it feel indulgent, yet it’s easy to make. Whether you’re warming up on a chilly evening or want a flavorful twist on traditional hot cocoa, this drink delivers comfort, complexity, and a deliciously exotic touch.

Mexican Hot Chocolate

Ingredients

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

- 2 cups whole milk (or dairy-free alternative)
- 1/2 cup water
- 3 oz Mexican chocolate (or dark chocolate, chopped)
- 2 tbsp unsweetened cocoa powder
- 2 tbsp sugar (adjust to taste)
- 1 tsp ground cinnamon
- 1/8 tsp ground cayenne pepper (or chili powder, optional for heat)
- 1 tsp vanilla extract
- Whipped cream or frothed milk (for topping, optional)
- Cinnamon stick (for garnish, optional)

Directions

Warm milk (or a milk-water blend) in a saucepan over medium heat until steaming—avoid boiling.
Add chocolate tablet pieces, or a mixture of cocoa powder and chopped chocolate, plus sugar, cinnamon, vanilla, and any other spices.
Stir consistently until the chocolate melts and the mixture is smooth.
Remove from heat—if used, remove cinnamon sticks or cloves.
If desired, froth the drink using a traditional wooden whisk (molinillo) or a regular whisk to create a creamy, foamy top.
Taste and add a pinch of cayenne or chili powder if desired for a subtle spicy finish.
Serve immediately, optionally topped with whipped cream, marshmallows, chocolate shavings, or a dusting of spices.

Servings and timing

Servings: Typically makes 2 to 4 servings, depending on recipe scale.
Prep time: Around 2–10 minutes depending on ingredients used.
Cook time: Approximately 5–10 minutes, total time roughly 7–15 minutes. Variations may differ slightly based on method and batch size.

Variations

Authentic tablet version: Use authentic Mexican chocolate tablets (like Ibarra or Abuelita) for a traditional flavor and texture.
Cocoa-chocolate blend: Combine cocoa powder with bittersweet or dark chocolate for a customizable flavor profile.
Vegan/dairy-free: Swap milk for plant-based alternatives like almond or soy milk for a creamy twist.
Extra spice: Infuse with ancho or pasilla chiles—or add cloves or almond meal—to deepen the flavor.
Lighter version: Use more water than milk, reduce sugar, or tone down the chocolate for a lighter sip.

Storage/Reheating

Store any leftovers in the refrigerator for up to 3 days in a heat-safe container.
Reheat gently on the stovetop over low heat, stirring frequently. Add a splash of milk if it becomes too thick.
Drink is best enjoyed fresh—froth only before serving to preserve foam and texture.

FAQs

What makes Mexican hot chocolate different from regular hot cocoa?

It typically uses Mexican-style chocolate or adds warming spices like cinnamon and chili, creating a richer, more textured, and spiced profile compared to plain cocoa.

Can I use regular chocolate instead of Mexican tablets?

Yes—combine unsweetened cocoa powder with chopped bittersweet or dark chocolate (around 60%) to mimic the flavor and richness.

What does a molinillo do?

A molinillo is a wooden whisk traditionally used to froth hot chocolate by rotating it between your palms to create a creamy, foamy top layer.

Can I make this vegan?

Absolutely—substitute milk with almond, soy, oat, or other plant-based milks. The spices and chocolate still deliver bold flavor.

Is Mexican hot chocolate spicy?

It can be, but it doesn’t have to be. Spiciness usually comes from a small pinch of cayenne or chili powder—easy to adjust or omit based on preference.

What toppings work well?

Whipped cream, marshmallows, chocolate shavings, a cinnamon stick, or a light dusting of chili powder make great garnishes.

How thick should it be?

Ideally, it’s rich and slightly thick—not overly dense like some European styles, but more substantial than classic instant cocoa.

How do I thicken it more?

Simmer a little longer to reduce, or add more chocolate. You can also stir in a small amount of cornstarch slurry for subtle thickening.

Can I prepare this in advance?

Yes, you can make the base and reheat portions as needed—but wait to froth or add garnishes until serving for best texture.

Why is the foam important?

The frothy top is a traditional hallmark of Mexican hot chocolate, adding lightness and luxurious texture to the rich drink.

Conclusion

Mexican Hot Chocolate is a comforting, flavorful upgrade to classic hot cocoa—layered with spices, deep chocolate notes, and a delightfully frothy finish. Whether you’re craving a warming sip on a cold day or serving up a festive treat, this rich and aromatic drink brings joy and tradition in every cup. With endless variations and simple technique, it’s perfect for cozy moments or cultural celebrations.