Rich and Creamy Mexican Hot Chocolate (15-Minute Spiced Cocoa)
When the weather turns cold, a mug of Mexican hot chocolate is one of my favorite little treats. It’s rich and chocolatey like regular hot cocoa, but the cinnamon and a tiny pinch of cayenne make it warm all the way down.
I make this Mexican hot chocolate on the stove with whole milk, real chocolate and a little cocoa powder. It takes about 15 minutes, and it tastes so much better than any packet mix.
Every December I make a pot of it after a long day of holiday shopping or wrapping gifts. It’s simple, cozy and just a bit special.
Why You’ll Love This Mexican Hot Chocolate
- Real chocolate. Melted chocolate makes it thick, smooth and rich.
- Warm spice. Cinnamon and a pinch of cayenne give it a gentle kick.
- Quick. One pan and about 15 minutes from start to finish.
- Easy to adjust. Make it sweeter, spicier or dairy-free.
- Great for guests. It’s easy to double for a holiday party.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Whole milk: Gives the creamiest result. 2% works too, or use oat milk for dairy-free.
- Chocolate: Mexican chocolate tablets are great. Bittersweet or semi-sweet baking chocolate also works well.
- Cocoa powder: Adds deeper chocolate flavor.
- Brown sugar: Adds a little caramel note. If you use Mexican chocolate, which is already sweet, start with less.
- Spices: Ground cinnamon, a pinch of cayenne, salt and vanilla.
How to Make Mexican Hot Chocolate
- Warm the milk. Heat the milk over medium heat until steaming. Don’t let it boil.
- Add the dry ingredients. Whisk in cocoa, brown sugar, cinnamon, cayenne and salt.
- Melt the chocolate. Add the chopped chocolate and whisk until smooth, 2 to 3 minutes.
- Froth it. Off the heat, stir in vanilla and whisk hard for 30 seconds.
- Serve. Pour into mugs and top with whipped cream and a cinnamon stick.
My Tips for the Best Mexican Hot Chocolate
- Chop the chocolate finely so it melts fast and evenly.
- Keep the heat at medium. Boiling milk can scorch and form a skin.
- Start with just a pinch of cayenne. You can always add more.
- For extra froth, use a milk frother or blend it for a few seconds (vent the lid).
Variations to Try
- Kid friendly: Skip the cayenne and add mini marshmallows.
- Dairy-free: Use oat or almond milk and dairy-free chocolate.
- Mocha: Stir in 1 shot of espresso per mug.
- For adults: Add 1 oz coffee liqueur or tequila to each mug.
Make-Ahead, Storage and Reheating
- Make ahead: Make up to 2 days ahead and keep it covered in the fridge.
- Storage: Refrigerate leftovers in a jar for up to 3 days. Shake or whisk before reheating.
- Reheat: Warm on the stove over medium-low heat, whisking, until steaming.
What to Serve With It
This hot chocolate is perfect with Christmas cookies, churros or a slice of sweet bread. It’s also lovely on Christmas morning next to a warm breakfast bake like my Cinnamon Roll Casserole.
Frequently Asked Questions
What makes hot chocolate “Mexican”? It’s made with chocolate and warm spices like cinnamon, and often a little chili. Traditional Mexican chocolate also has a slightly grainy, rustic texture.
Is Mexican hot chocolate spicy? Just a little. The cayenne adds gentle warmth, not heat. Leave it out if you prefer.
Can I use chocolate chips? Yes. Semi-sweet chips work, but they may not melt quite as smooth as baking chocolate.
Can I make it in a slow cooker? Yes. Whisk everything except the vanilla in a slow cooker and cook on LOW for 2 hours, whisking every 30 minutes. Stir in vanilla before serving.
One Last Thing
This Mexican hot chocolate is my favorite way to warm up on a cold night. If you make it, please leave a comment and a star rating below. And save it to your Christmas drinks board on Pinterest so you can find it all winter!
Mexican Hot Chocolate
Ingredients
- 4 cups whole milk
- 4 oz Mexican chocolate or bittersweet chocolate finely chopped
- 2 tbsp unsweetened cocoa powder
- 2 to 3 tbsp brown sugar to taste
- 1 tsp ground cinnamon
- 1/8 tsp cayenne pepper or more to taste
- 1 pinch salt
- 1 tsp pure vanilla extract
- whipped cream and cinnamon sticks for serving
Instructions
- Add the milk to a medium saucepan and warm over medium heat until it is steaming and small bubbles form around the edges. Do not let it boil.
- Whisk in the cocoa powder, brown sugar, cinnamon, cayenne and salt until smooth.
- Add the chopped chocolate and whisk constantly for 2 to 3 minutes, until the chocolate is fully melted and the drink is smooth.
- Take the pan off the heat and stir in the vanilla. Whisk hard for 30 seconds to make it a little frothy.
- Taste and add more sugar or cayenne if you like. Pour into mugs and top with whipped cream, a sprinkle of cinnamon and a cinnamon stick.
Notes
Storage: Refrigerate leftovers in a jar for up to 3 days.
Reheat: Warm on the stove over medium-low heat, whisking, until steaming.
Variations: Use oat or almond milk for dairy-free. Leave out the cayenne for kids. For adults, add 1 oz coffee liqueur or tequila to each mug.
