Mexican Hot Chocolate

Rich and creamy Mexican hot chocolate made with real chocolate, cinnamon and a pinch of cayenne. Ready in 15 minutes and perfect for cold winter nights.

Print Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Beverage

Cuisine American

Servings 4 mugs

Calories 320 kcal

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

Make ahead: Make up to 2 days ahead and keep covered in the fridge.
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.

Keyword cinnamon hot chocolate, homemade hot chocolate, mexican hot chocolate, spiced hot chocolate