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The Mexican Hot Chocolate is creamy, foamy, chocolaty, and just a tiny bit spicy! Perfect for warming up on cold winter days.
Featured with this recipe
- Ingredients in Mexican Hot Chocolate
- What Makes Mexican Chocolate Different?
- What if I Can’t Find Mexican Chocolate or Chocolate Bars?
- Tips for the Best Cup of Mexican Hot Chocolate
- 5-Star Reviews for Mexican Hot Chocolate
- Frequently Asked Questions
- More Delicious Hot Chocolate Recipes
- How to Make Mexican Hot Chocolate
- Mexican Hot Chocolate Recipe
This Mexican Hot Chocolate recipe is a nod to one of my favorite hot chocolates from a little chocolate shop in Spokane, Washington called The Chocolate Apothecary. They had the best spicy hot cocoa, with a delicious kick of cayenne pepper, cinnamon and bittersweet chocolate mixed with creamy milk and sugar. The spicy sweet flavor was so deliciously rich I couldn’t get enough! When we moved away from Spokane, my husband bought me a huge canister of their Mexican chocolate so I could make it at home. I guarded that stuff with my life until I used it all up. I knew I had to find a way to replicate my favorite cold weather beverage in my own kitchen. Here’s what I came up with, and I think it tastes just as rich and spicy as the original. Enjoy!
Ingredients in Mexican Hot Chocolate
These simple ingredients are easy to find and make a pot of the best and yummiest hot chocolate ever. Here’s all you need:
- Milk – two cups. I like using whole milk for a creamier texture but you can use any kind of milk you like.
- Mexican chocolate – you’ll need about five ounces, finely chopped. Find it on Amazon or at most grocery stores. If you can’t find Mexican chocolate you can use bakers bittersweet chocolate.
- Sugar – about a tablespoon or more taste. Absolutely stir in more if you like it sweeter.
- Pure vanilla extract -Mexican vanilla is ideal, but you can use any kind you have on hand.
- Cinnamon – a teaspoon ground cinnamon is great, or you can use a cinnamon stick to simmer. Cinnamon enhances the chocolate flavors so well. Just be sure to remove the stick before serving.
- Cayenne – about a quarter teaspoon, or less to taste. You may just want a pinch.
- Whipped cream – for garnish. You can also add extra chocolate shavings on top.
What Makes Mexican Chocolate Different?
Chocolate used in Mexico to make hot cocoa is a ground paste or bar made of cacao nibs or cacao beans and coarse sugar, cinnamon, dried chiles, and other spices. You can find Mexican chocolate at Target, Walmart or most grocery stores, so it’s easy to find for this recipe. If you don’t have any on hand or can’t track it down, you can replace the Mexican chocolate with semi-sweet or bitter-sweet chocolate bars or dark chocolate. If you can find chile-infused chocolate, even better.
What if I Can’t Find Mexican Chocolate or Chocolate Bars?
You can make a substitute for Mexican chocolate by using a semi-sweet chocolate bar or semi-sweet chocolate chips and an additional teaspoon of cinnamon. Add the spices and other ingredients included in the recipe below. You can also use “Abuelita chocolate” or “Ibarra” brand cocoa mixes, which have the same taste as using Mexican chocolate bars. Avoid using unsweetened cocoa powder because it just doesn’t melt as well as the chocolate tablets or pieces of chocolate.
Tips for the Best Cup of Mexican Hot Chocolate
- Once you have found your favorite chocolate, chop it finely so it will melt evenly.
- Try almond milk, oat milk, coconut milk, soy, rice or any other of your favorite non-dairy milk options.
- Add a drop of almond extract for every ounce of chocolate you add for a more authentic and nutty flavor.
- Use whole milk for this recipe, if you like really creamy hot chocolate. We usually have skim or 1% around the house, but for this recipe I splurge on whole milk for an extra creamy treat. Everything in moderation, right?
- Add a cinnamon stick to the simmering milk when making your Mexican hot chocolate instead of ground cinnamon. You can get the essence of cinnamon without adding powdery cinnamon.
- Start with just a pinch of cayenne pepper or chili powder and add more to taste. My husband likes it more mild, so I add extra cayenne to my mug after serving.
- Add a pinch of salt to cut the sweetness if you would like.
- Use a hand frother or a molinillo (a traditional wooden whisk used in Mexico) to get a whipped, frothy texture.
5-Star Reviews for Mexican Hot Chocolate
“I loved the spiciness of this hot chocolate! It was sooooo delicious!”
Becky H.
“Every year in Phoenix, the Farmer’s Market has a big winter festival at night and there is a booth that does homemade Mayan hot chocolate. I crave it all year long! I tried this recipe and it is spot on! So delicious and brings back memories now that I’m not in Phx.”
Sara
“This is so delicious! I love how a bit of cayenne balances out the sweetness of chocolate!”
Julia
Frequently Asked Questions
Mexican chocolate, milk or cream, sugar, cinnamon, and sometimes chiles for a little kick.
“Champurrado” is the authentic name for a hot chocolate drink in Mexico. The Aztecs called it “Xocolatl”. A direct translation from English to Spanish is “el chocolate caliente“.
Yes! In fact hot chocolate originated in Mexico. Though slightly different from today, there are hot chocolate drinks that date way back to ancient Mayan and Aztec civilizations. Learn more about the History of Chocolate from this great article.
More Delicious Hot Chocolate Recipes
If you love this Mexican Hot Chocolate recipe, I hope you’ll try some of our other incredibly rich and delicious hot chocolate drink recipes:
How to Make Mexican Hot Chocolate
Mexican Hot Chocolate
Ingredients
- 2 cups milk
- 5 ounces Mexican chocolate or bittersweet chocolate, finely chopped
- 1 tablespoons sugar or to taste– if you need it sweeter
- 1 teaspoon pure vanilla extract (Mexican vanilla is ideal)
- 1 teaspoon cinnamon (or use a cinnamon stick)
- 1/4 teaspoon cayenne (or to taste.. you may just want a pinch)
- Whipped cream
Instructions
- In small saucepan over medium heat, whisk together milk, chocolate, sugar, vanilla, cinnamon, and cayenne. Bring to a simmer.
- Simmer 2-3 minutes until thickened, stirring often. Avoid getting a rolling boil. This may cause your milk to separate and it won't have as smooth of a texture.
- Whisk vigorously or use a hand frother before serving to make a foamy top layer.
- Serve immediately. (Serves 2)
Notes
- Add a cinnamon stick to the simmering milk when making your Mexican hot chocolate instead of ground cinnamon. You can get the essence of cinnamon without adding powdery cinnamon.
- Start with just a pinch of cayenne pepper or chili powder and add more to taste. My husband likes it more mild, so I add extra cayenne to my mug after serving.
- Add a pinch of salt to cut the sweetness if you would like.
- Use a hand frother or a molinillo (a traditional wooden whisk used in Mexico) to get a whipped, frothy texture.
So rich and creamy. Perfect for cold nights.
Every year in Phoenix, the Farmer’s Market has a big winter festival at night and there is a booth that does homemade Mayan hot chocolate. I crave it all year long! I tried this recipe and it is spot on! So delicious and brings back memories now that I’m not in Phx.
I loved the spiciness of this hot chocolate! It was sooooo delicious!
yum is right! I think this sounds amazing and I love hot chocolate year round! I’ve got this on my list to try..
This is so delicious! I love how a bit of cayenne balances out the sweetness of chocolate!
I love the book of that movie, and the audio book. The two sequels are fantastic. Joanne Harris is amazing.