Mexican Hot Chocolate

Creamy, smooth, and rich, this Mexican Hot Chocolate recipe is perfect for a cozy night in. It's so easy to make with a few simple ingredients.

Course Drinks

Cuisine Mexican

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 321kcal

Author John Kanell

Equipment

Saucepan
Whisk

Ingredients

3 cups whole milk (720ml)
3 tablespoons cocoa powder plus more for serving
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Pinch of cayenne pepper
4 ounces bittersweet chocolate chopped (113g)
Sweetened whipped cream or marshmallows for serving

Instructions

In a medium saucepan, whisk together the milk, cocoa, sugar, cinnamon, vanilla, and cayenne. Place over medium heat occasionally stirring until steaming, about 5 minutes. (Do not boil.)
Add the chocolate and stir until melted and smooth. Serve immediately topped with whipped cream or marshmallows and a dusting of cocoa or cinnamon.

Video

Notes

Avoid using milk chocolate as it will be too sweet when combined with sugar.
You can’t swap cinnamon sticks for ground cinnamon as the drink is not cooked long enough for the flavor to impart from the sticks.
If you can find Mexican chocolate, feel free to use it! Mexican chocolate usually consists of coarsely ground cacao, granulated sugar, and cinnamon.
Make sure you do not boil the milk when you steam it, or you’ll curdle the milk.
I love garnishing the hot chocolate with marshmallows and cinnamon sticks with another sprinkle of cocoa powder, but you can also top the drink with some shaved chocolate, whipped cream, caramel drizzle, chocolate sauce, flaky sea salt, or extra cinnamon.

Nutrition

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