Mexican Hot Chocolate

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Author:

Isabel

Published:

November 22, 2018

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This Mexican Hot Chocolate made with 100% unsweetened cocoa powder, cinnamon and a hint of chili will warm you up from the inside out!

Mexican Hot Chocolate - Isabel Eats {Easy Mexican Recipes} (1)

Three words: MEXICAN HOT CHOCOLATE.

If it’s cold outside, if it’s winter, if it’s snowing, if it’s between the months of December and February, then there’s one thing I know for certain – it’s Mexican Hot Chocolate season!

I’m not usually someone who makes hot chocolate at home. I’ve always preferred to eat my dessert rather than drink it. For example:

milk shakes – no, thank you. unless I can eat it with a spoon, in which case I’d rather just get regular ice cream.
dessert co*cktails – nope. except for eggnog. that’s stuff is delicious. and totally acceptable without alcohol so it doesn’t really count as a co*cktail.
even smoothies that taste too much like dessert is a no-go for me.

I’m totally weird about it, I know. But Mexican hot chocolate? That’s a different story and it’s all thanks to this recipe.

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This isn’t your regular cup of hot chocolate. The ones made from those packets that you mix with hot water? No. Never again.

Ingredients in Mexican Hot Chocolate

This Mexican hot chocolate is made with real milk, 100% unsweetened cocoa powder, vanilla extract, cinnamon, chili powder, and a little bittersweet chocolate to make the whole thing a bit creamier and smoother. I also added a pinch of cayenne pepper to give it a little spicy end note, but that’s totally optional.

And of course, marshmallows. Always marshmallows.

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The best toppings for Mexican hot chocolate

marshmallows (my personal favorite!)
chocolate shavings
sea salt
cinnamon sticks
a pinch of cayenne or chili powder
cajeta (aka Mexican caramel)
dulce de leche

While I enjoy drinking this Mexican hot chocolate on it’s own, I’ve been loving eating it with a littlemarranito, the Mexican gingerbread pigs recipe I shared last week. The combo of the molasses in the marranitos and the spices in this hot chocolate are absolutely DIVINE.

Just imagine getting all cozy on the couch, your favorite Christmas movie is on TV, the Christmas tree is lit, the fireplace is burning and you’ve got this Mexican hot chocolate in one hand and a little gingerbread pig in the other.

Life is good.

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I hope you like this recipe as much as I do! Happy holidays!

For more Mexican Christmas recipes, take a look at12 Mexican Christmas Food Recipes to Make This Year!

More holiday recipes you’ll love

Champurrado
Mexican Bunuelos
Mexican Ponche
Easy Pumpkin Empanadas
Mexican Hot Chocolate Cookies
Mexican Chocolate Crinkle Cookies

4.75 from 81 votes

servings: 2 people

Print Pin Review Save

Prep: 2 minutes minutes

Cook: 8 minutes minutes

Total: 10 minutes minutes

This Mexican Hot Chocolate made with 100% unsweetened cocoa powder, cinnamon and a hint of chili will warm you up from the inside out!

Ingredients

For the hot chocolate

▢ 2 cups milk (I used 2%)
▢ 2 tablespoons unsweetened cocoa powder
▢ 2 tablespoons granulated sugar
▢ 1/2 teaspoon ground cinnamon
▢ 1/4 teaspoon vanilla extract
▢ 1/8 teaspoon chili powder
▢ 1/8 teaspoon ground cayenne (optional – you can omit this if you don’t want it too spicy)
▢ 1 ounce bittersweet chocolate

Optional toppings

▢ marshmallows, chocolate shavings, cinnamon stick for stirring

Instructions

In a medium saucepan over medium-high heat, add milk, cocoa powder, sugar, cinnamon, vanilla extract, chili powder, cayenne pepper (if desired).
Mix together with a whisk, add the bittersweet chocolate and heat until the chocolate has completely melted and the mixture is hot, but not boiling.
Divide hot chocolate into 2 mugs and serve with marshmallows, chocolate shavings and a cinnamon stick.

Notes

For a thicker and creamier cup of hot chocolate, use whole milk and 2 to 4 oz of bittersweet chocolate.

Nutrition Information

Serving: 1cup, Calories: 252kcal (13%), Carbohydrates: 37g (12%), Protein: 10g (20%), Fat: 11g (17%), Saturated Fat: 7g (35%), Cholesterol: 20mg (7%), Sodium: 125mg (5%), Potassium: 480mg (14%), Fiber: 4g (16%), Sugar: 29g (32%), Vitamin A: 600IU (12%), Vitamin C: 3.3mg (4%), Calcium: 320mg (32%), Iron: 6.3mg (35%)

Author: Isabel Orozco-Moore

Category: Mexican

4.75 from 81 votes (58 ratings without comment)

Connie
April 7, 2024

Just made this and it’s amazing. Reminds me of the movie Chocolat and how the Mayans added chili to their hot chocolate. Best idea ever! Absolutely addictive. I already know that it will be a big hit with our friends. I did the cayenne pepper and chili mixture and it really is perfect.
Reply
Megan
December 27, 2023

This is really good, thanks for the recipe. I just made it in my crockpot, 16 cups of milk, for eight people.
Reply
Pirhanna Johnna
December 20, 2023

Delicious chocolate flavor with hint of cinnamon and pepper that doesn’t overwhelm
Reply
1. Cassie
  December 30, 2023
  
  This is so good! I’ve made Mexican iced coffee before and liked it, but I think this is even better. I only had 1% milk so I used 1 cup of milk and 1 cup of heavy cream and it still turned out perfect.
  Reply
Sue
December 10, 2023

Best hot chocolate we’ve ever had!!!
Reply
V
November 17, 2023
See Also
Traditional Mexican Hot Chocolate Recipe | Wanderzest
I wonder how it would turn out if I used Dutch cocoa powder and no bittersweet chocolate (don’t have it on hand at the moment)? The chocolate flavor would be more intense than regular cocoa but not quite as much as with cocoa+ bittersweet (original recipe).
Looking forward to trying this! I had drinking chocolate in Santa Fe once but chose milk chocolate over dark and it was extremely rich. Probably too rich. And there was no spice to it. I want to try authentic mexican hot chocolate now 😀
Definitely not going back to cocoa mix. I tried the “no sugar added” swiss miss last year, hoping for better ingredients. True it didn’t have sugar; it had *aspartame*. No thanks…I may not want hot chocolate often but making it yourself is too easy to get prepackaged stuff.
Reply
Savannah Chisholm
November 12, 2023

Add a shot of tequila to mom and dad’s mugs and thank me later.
Reply
1. V
  November 17, 2023
  I bet kahlua, whiskey, or vanilla/marshmallow flavored vodka or rum would probably go better with the spices and flavors than tequila. Just a suggestion for others who may want to spike their hot chocolate 😀
  Reply
T
November 11, 2023

I used about 1/2 the amount of chili powder and no bittersweet chocolate or cayenne. It was delicious. Just what I was looking for.
Reply
Michelle
November 2, 2023

I’ve tried a few spicy hot chocolate recipe’s over the years, but this one was the best by far. I added the chilli and cayenne, initially thought it might be too spicy for my taste, but it wasn’t, it was perfect. I had some left over whipped cream so used it as a topping and served with pan de muerto, divine.
Reply
anna jones
May 10, 2023

It was great, but my friend does not like hot chocolate at all.
Reply
T.Lee
January 29, 2023
No no no. NOT chili powder. You’re needing cayenne!!
Reply
WendyinCA
December 17, 2022
Super yum! The spices are a perfect complement to the sweetness. My new go-to cocoa recipe!!! Thank you!
Reply
Joanne
December 12, 2022
Has anyone mixed this with Kahula? They make a Kahula Chili Chocolate but it’s always hard to find, so I’m considering mixing Mexican Hot Chocolate with Kahula and I’d like other opinions.
Reply
Kaliyah
September 27, 2022

It was so good and thank you for the steps in helping me I made it for my school project from my teacher she said it was very good i’m trying to make beef empanadas so if you don’t mind can you please help me make those
Reply
1. Reta
  December 6, 2022
  I made this today, as a little treat for myself while I’m down with a cold. It’s perfect! Made me feel better, and the spices helped calm a cough. Thank you so much for sharing this recipe.
  Reply
Jan
December 19, 2021
Can this be made the night before then heated up the next morning? Also have you ever tried 1% milk?
Reply
1. Ana @ Isabel Eats
  February 2, 2022
  Hi Jan. Yes, it can be made ahead of time! We have not tried this with 1% milk but it should be fine.
  Reply

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Mexican Hot Chocolate - Isabel Eats {Easy Mexican Recipes} (2024)

FAQs

What is the difference between hot chocolate and Mexican hot chocolate? ›

Mexican hot chocolate contains spices like cinnamon and chili and chopped bittersweet chocolate to create a very rich but less sweet flavor. Whereas traditional American hot chocolate is usually made with a combination of cocoa powder and/or chocolate and tends to be more on the sweet side.

Know More ›

What is the story of Mexican hot chocolate? ›

History of Mexican Chocolate

The Aztecs believed that chocolate was a gift from the gods and would only drink it on special occasions. When the Spanish arrived in Mexico, they began to add sugar and milk to the chocolate to make it more palatable. This is how Mexican hot chocolate came to be.

What are some fun facts about Mexican hot chocolate? ›

Did you know that in Mexico people sometimes use this wooden whisk called a Molinillo that makes the chocolate foamy? Also, in some parts of Mexico, hot chocolate is made with water and not milk, which makes each drink taste different.

What is Mexican style instant hot chocolate? ›

For generations, Nestlé Abuelita Authentic Mexican Style Hot Chocolate Mix has been an essential part of the Hispanic kitchen. Its perfect balance of cocoa, sugar, vanilla, and cinnamongives it a distinctively delicious “calor de hogar” taste.

Why does Mexican hot chocolate taste better? ›

Chiles, nuts, and spices can also be worked into the mix, resulting in a complex, intense flavor. Besides its added ingredients, Mexican chocolate also has a more rustic texture than many other styles of chocolate.

Keep Reading ›

What can I use instead of Mexican hot chocolate? ›

Replace the Mexican chocolate called for in your recipe with an equal amount of semisweet chocolate or cocoa powder. Add 1/2 teaspoon of ground cinnamon and, if you like, a drop of almond extract for every ounce of chocolate.

Get More Info ›

Why is it called Mexican hot chocolate? ›

It Started in Mexico

As early as 500 BC, the Mayans were drinking chocolate made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers (as well as other ingredients)—a much different version from the hot chocolate we know today.

Read On ›

What brand of hot chocolate is from Mexico? ›

A Hot Chocolate for a Crowd: Ibarra Chocolate Genuine Mexican Chocolate. If you want a cozy, sweet beverage to serve at a holiday party, you (and your guests) will be well-served by the hot chocolate from the Mexican chocolate company Ibarra.

Is abuelita chocolate Mexican? ›

Abuelita is a Mexican-style hot chocolate also known as chocolate para mesa (English: "table chocolate") owned by the Nestlé company. It was originally invented and commercialized in Mexico in 1939, by Fábrica de Chocolates La Azteca.

Show Me More ›

What did the Aztecs call hot chocolate? ›

The Mayans called the drink “chocolhaa” (“bitter water”) and Aztecs called it “Xocolatl.” From those words eventually evolved the word “chocolate.” Cacao was used in special celebrations such as those for funeral rituals, war, or harvests.

Find Out More ›

What tool is used to stir Mexican hot chocolate? ›

The molinillo, or stirrer—this one dating from the 1930s—is a utensil with a certain flair, used for centuries to whip up a foam on hot-chocolate drinks in Mexican and Central American kitchens.

Read The Full Story ›

What are the ingredients in Nestle Mexican hot chocolate? ›

From the Package. INGREDIENTS: SUGAR, CHOCOLATE, SOY LECITHIN, VEGETABLE OIL (PALM. SHEA NUT AND/OR ILLIPE NUT), ARTIFICIAL FLAVOR, PGPR (EMULSIFIER), COCOA PROCESSED WITH ALKALI.

Mexican Hot Chocolate - Isabel Eats {Easy Mexican Recipes} (2024)