Mexican Hot Chocolate

My Favorite Kind Of Hot Chocolate

Whenever I’m craving a warm mug of hot chocolate, this Mexican-inspired version is my personal favorite. ♡

It takes inspiration from traditional Mexican hot chocolate, adding a light touch of chile to the classic cinnamon-chocolate base. It’s not overly sweet, and I love how the subtle extra layers of spices, vanilla, plus a pinch of salt (important!) balance the richness of the chocolate.

It’s easy to make in just a few minutes, and you can easily customize yours with whatever type of milk or sweetener you prefer. So the next time you’re craving hot chocolate, grab some cinnamon and chili powder and give it a try!

Recipe Tips

Here are a few helpful tips to make sure your Mexican hot chocolate turns out just right every time:

• Don’t boil the milk. Keep the heat gentle so the milk doesn’t scorch or develop a skin. We just want the milk to steam.
• Adjust the heat to taste. Start with a tiny pinch of cayenne or chili powder, then add more if you want extra warmth.
• Don’t forget the salt! A small pinch of fine sea salt really helps the chocolate flavor pop.
• Froth carefully. If blending, don’t overdo it — 15–20 seconds is plenty for a light foam.
• Taste before serving. Everyone’s sweetness preference is different, so feel free to tweak the sugar at the end.

Recipe Variations

Once you’ve made the classic version, here are some fun ways to mix it up:

• Dairy-free: Use almond milk, oat milk, or coconut milk for a plant-based version.
• Spiced-up: Add a pinch of nutmeg or a tiny bit of ground clove for extra warmth.
• Orange twist: Stir in a little orange zest for a subtle citrus note that pairs beautifully with chocolate.
• Extra rich: Skip the water and use all milk for a creamier version.
• Sweetener swap: Try honey, maple syrup, or coconut sugar instead of granulated sugar.
• Mocha-style: Add a splash of strongly brewed coffee or espresso.
• Spiked: A small splash of Kahlúa, Baileys, or dark rum.

FAQ

More Hot Drinks To Try

Hot Chocolate

Homemade Apple Cider

Eggnog

Nutella Hot Chocolate

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Mexican Hot Chocolate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Ali
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 mins
• Yield: 2 servings 1x

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Description

This easy Mexican hot chocolate recipe is rich, creamy, lightly spiced with cinnamon and chile, and comes together in just minutes on the stovetop.

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Ingredients

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• 2 cups whole milk (or any milk you prefer)
• 1 cup water
• 3 ounces dark or semi-sweet chocolate, finely chopped
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated sugar (adjust to taste)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne or chili powder (adjust to taste)
• 1 teaspoon vanilla extract
• pinch of fine sea salt
• optional toppings: whipped cream, cinnamon stick, or shaved chocolate

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Instructions

1. Warm the base. In a medium saucepan, combine the milk and water. Warm over medium heat until steaming, but not boiling.
   
2. Add the chocolate. Whisk in the chopped chocolate, cocoa powder, sugar, cinnamon, cayenne, and salt. Continue whisking for 2–3 minutes until the chocolate is fully melted and smooth.
   
3. Add vanilla. Remove from heat and stir in the vanilla extract.
   
4. Blend for froth (optional). For a classic Mexican-style froth, carefully blend the hot chocolate with an immersion blender (or traditional blender, vented) for 15–20 seconds until lightly foamy.
   
5. Serve. Pour into mugs, top with whipped cream or a cinnamon stick if desired, and enjoy warm.

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