Mexican Hot Chocolate
This Mexican Hot Chocolate is creamy, foamy, chocolaty, and just a tiny bit spicy! Perfect for warming up on cold winter days.
Prep Time2 minutes mins
Cook Time8 minutes mins
Total Time10 minutes mins
Course: Drink
Cuisine: Mexican/Spanish
Keyword: drink, hot chocolate
Servings: 2
Calories: 547kcal
Author: Erica Walker
- 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
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)
- 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.
Calories: 547kcal | Carbohydrates: 64g | Protein: 10g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 24mg | Sodium: 114mg | Potassium: 518mg | Fiber: 5g | Sugar: 56g | Vitamin A: 640IU | Vitamin C: 1mg | Calcium: 309mg | Iron: 2mg