This Mexican Hot Chocolate is creamy, foamy, chocolaty, and just a tiny bit spicy! Perfect for warming up on cold winter days.
Mexican Hot Chocolate
This Mexican Hot Chocolate recipe is a nod to one of my favorite hot chocolates from a little chocolate shop in Spokane, Washing 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!
What is Different About Mexican Chocolate?
Chocolate used in Mexico to make hot cocoa is a ground paste or bar made of cacoa nibs and with bits of almond, coarse sugar, cinnamon 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 baking chocolate.
Suggestions for the Best Cup of Mexican Hot Chocolate
- Once you have found your favorite chocolate, chop it finely so it will melt evenly.
- 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?
- Start with just a pinch of cayenne pepper and add more to taste. My husband likes it more mild, so I add extra cayenne to my mug after serving.
- Don’t forget the whipped cream on top! Add extra shavings of semi-sweet or Mexican chocolate on top for garnish if you like.
More Delicious Chocolate Drinks
If you love this Mexican Hot Chocolate recipe, I hope you’ll try some of our other incredibly rich and delicious chocolate drink recipes:
- Unicorn Hot Chocolate Recipe
- Candy Bar Hot Chocolate (Reese’s Twix, Almond Joy)
- Peppermint Hot Chocolate
- Frozen Hot Chocolate
- Hot Cocoa Mix
How to Make Mexican Hot Chocolate
- 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.
- Whisk vigorously before serving to make a foamy top layer.
- Serve immediately. (Serves 2)