Mexican Hot Chocolate Recipe From Scratch
Mexican Hot Chocolate isn’t your average cup of cocoa. It’s richer, creamier, and full of comforting flavors. The addition of cinnamon and cayenne pepper brings this gentle warmth that sneaks up on you in the sweetest way. The spices swirl right into the chocolate, making every sip feel bold and cozy at the same time. It’s the kind of drink that warms you up from the inside out.
When sweater season hits, this is the first thing I make. We curl up, mugs in hand, fuzzy socks on, and sip it slowly. Honestly, it’s the kind of drink that makes a random Tuesday feel like a holiday.
If you are looking for more warm beverages to sip on this winter, don’t miss this Irish Cream Hot Cocoa, Copycat Starbucks Skinny Mocha, or this Pumpkin Spice Latte.
Table of Contents
Why You’ll Love This Recipe
- Velvety and rich: Loaded with milk, this hot drink is ultra creamy.
- Made from Scratch: No special brands like Abuelita or Ibarra is needed for this unique hot chocolate beverage.
- A little spice: Just a pinch of cayenne and cinnamon adds subtle warmth without being overly spicy.
- Fast and easy: It comes together in 10 minutes, one saucepan, zero stress.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- Whole milk: The base that makes it creamy. I used cow’s milk, but nondairy would also work.
- Unsweetened cocoa powder: Deep, rich chocolate flavor without the extra sugar.
- Granulated sugar: Just enough to sweeten without going overboard. Your favorite sugar free sweetener would also work.
- Ground cinnamon: Adds warmth and that signature Mexican hot chocolate vibe.
- Cayenne pepper: A tiny bit for heat. Adjust it to suit your taste buds.
- Vanilla extract: Vanilla adds a deep, rich flavor. I like to use pure vanilla extract for the best flavor.
- Salt: It seems odd to add salt, but it helps to balance out the sweetness and brings it all together.
How to Make Mexican Hot Chocolate
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- In a medium saucepan over medium heat, whisk together the milk, cocoa powder, sugar, cinnamon, cayenne, and salt until smooth.
- Keep whisking occasionally as it heats up until it’s nice and hot. Once hot add the vanilla and remove from the heat.
Substitutions and Additions
- Top your mug with a dollop of this peppermint mocha frozen whipped cream for a special treat.
- Swap out the sugar for honey or maple syrup; it will change the flavor, but it’s still delicious.
- Add a cinnamon stick while heating for extra spice and flavor.
How To Store
- Storage: Cool any leftovers and store in the fridge for up to 3 days.
- Freezing: Not ideal. The milk texture can get weird.
- Reheating: Gently reheat on the stove or microwave until warm. Give it a good stir.
Sandra’s Pro Tips
- Don’t skip the salt. It really does make the chocolate pop.
- Use a frother to get a little foam on top.
- Want it thicker? Simmer a few minutes longer to reduce.
- Let kids top theirs with sprinkles for fun.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes! Make a batch and just reheat when you’re ready to serve.
Not at all. It’s more of a gentle heat than a fireball. You can skip the cayenne if you’re super sensitive.
I’ve found the best way is to use the slow cooker. Once the chocolate mixture is warm, add it to the slow cooker and keep the heat on low or warm. It will stay nice and toasty.
Other Delicious Festive Beverage Recipes You May Enjoy
Mexican Hot Chocolate Recipe
Equipment
- Saucepan
Ingredients
- 4 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 teaspoon vanilla extract
- Pinch salt
- Whipped cream or marshmallows for topping (optional)
Instructions
- In a medium saucepan over medium heat, whisk together milk, cocoa powder, sugar, cinnamon, cayenne, and salt until smooth.
- Continue to heat, whisking occasionally, until hot but not boiling.
- Remove from heat and stir in vanilla extract.
- Pour into mugs and top with whipped cream or marshmallows if desired.
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
