This Mexican Hot Chocolate takes inspiration from traditional drinking chocolate, creating a rich, decadent beverage thicker than typical hot chocolate. I had my first experience with real drinking chocolate at Kakawa Chocolate House in Santa Fe, where their chocolate elixirs opened my eyes to just how incredible chocolate could be. This version combines dark chocolate with cinnamon and chili powder, balancing deep chocolate notes with subtle spice.
If you’re a chocoholic like me, you’ll also want to try our chocolate cherry brownies and chocolate pecan pie bars.
Key Ingredients and Substitutions
You can create this rich Mexican Hot Chocolate at home with a few quality ingredients from your pantry.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Dark chocolate: The foundation of this recipe is high-quality dark chocolate. We prefer chocolate with 70% cocoa content, but anything between 60-75% works well. Chop the chocolate finely so it melts smoothly into the milk. Don’t substitute with milk chocolate – it won’t give you the same rich intensity.
- Whole milk: Its higher fat content creates the luxurious texture we want. You can use 2% milk, but the drink won’t be as creamy. Plant-based alternatives like oat milk can work but may change the final texture.
- Cocoa powder: Use unsweetened natural cocoa powder, not Dutch-processed. The natural cocoa powder adds depth and intensifies the chocolate flavor.
- Spices: The combination of cinnamon and chili powder gives this drink its distinctive Mexican chocolate profile. Start with the amount listed and adjust to your taste. The espresso powder doesn’t make the drink taste like coffee. It just amplifies the chocolate flavor.
- Sugar: Regular granulated sugar works perfectly here. You can adjust the amount depending on your chocolate’s sweetness and personal preference.
How to Make Mexican Hot Chocolate
Here are the quick step-by-step instructions with visuals; you can find the full instructions with the exact ingredients in the recipe card below.
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Pro-tip: To get the perfect velvety consistency, simmer on medium-low heat to avoid burning the milk while melting the chocolate.
1. Heat the Base: In a medium saucepan, combine milk, cocoa powder, sugar, cinnamon, vanilla extract, espresso powder, and chili powder. Heat over medium heat, whisking occasionally. Watch carefully. You want the mixture to simmer but not boil, as boiling can make the milk taste scorched.
2. Add Chocolate: Add the chopped dark chocolate once the mixture is hot and the cocoa powder has fully incorporated. Whisk continuously until the chocolate melts completely and the mixture is smooth and glossy. Keep the heat at medium-low to prevent burning.
3. Serve: Pour into mugs while hot and top with marshmallows, whipped cream, a sprinkle of extra cinnamon, or chocolate shavings. A cinnamon stick makes both a beautiful garnish and can be used to stir the drink.
Make-Ahead and Storage
Make-Ahead: Mix the dry ingredients (cocoa powder, sugar, cinnamon, espresso powder, and chili powder) and store them in an airtight container. This pre-mixed blend makes preparing a single serving or full batch easy to satisfy those chocolate cravings.
How to Store: Let any leftover hot chocolate cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days. A natural separation may occur during storage.
How to Reheat: Warm gently in a saucepan over medium-low heat, whisking to recombine any separation. Add a splash of milk if needed to adjust consistency. Avoid microwaving, which can cause the chocolate to separate and create a grainy texture.
Recipe Tips and Notes
- For a thinner hot chocolate, adjust the ratio of cocoa powder to chocolate. Change from 1 tablespoon cocoa powder and 3 ounces chocolate to 2 tablespoons cocoa powder and 2 ounces chocolate. This maintains the rich chocolate flavor while creating a more traditional hot chocolate consistency.
- Add a shot of Kahlúa to transform this into an adult beverage. The coffee liqueur pairs perfectly with the chocolate and spices.
- The quality of your chocolate matters. Pick a dark chocolate bar you’d enjoy eating, as its flavor will define your drink.
- Quick, high heat can scorch the milk and cause the chocolate to seize up, creating a grainy texture.
- Mix in a shot of hot espresso for an extra-rich mocha variation that adds depth to the chocolate flavor while giving you a caffeine boost.
- This recipe makes a thicker hot chocolate, similar to European drinking chocolate. If this is your first time trying this style, expect a richer, more intense chocolate experience than traditional American hot chocolate.
Frequently Asked Questions
Traditional Mexican hot chocolate begins with dark chocolate and specific spices like cinnamon, creating a distinct flavor profile. Beyond basic hot cocoa, it’s characterized by a richer taste from high cocoa content chocolate. It is often served thicker in consistency with a layer of foam created by whisking with a molinillo. However, many modern versions (like ours) adapt these techniques for home kitchens.
The Aztecs called their chocolate drink “xocolatl” and consumed it both hot and cold, though cold was more common. While the Maya were known for drinking it hot, the Aztecs treated it as an elite beverage, primarily enjoyed by the upper classes and only occasionally by others during special ceremonies like weddings. Their version was made from ground cacao beans mixed with spices and often frothed by pouring the mixture between vessels to create a prized foam on top. Montezuma II was the most famous Aztec chocolate enthusiast, who allegedly consumed large quantities daily for energy.
What is the difference between hot chocolate and drinking chocolate?
Hot chocolate typically uses cocoa powder mixed with hot milk or water, creating a lighter drink. Drinking chocolate, also called sipping chocolate, uses melted chocolate as its base, producing a thicker, richer beverage. Our recipe combines both styles, using cocoa powder and melted chocolate to create a rich drink that is not too thick.
Chocolate can become grainy if exposed to high heat or if any water gets into the mixture. Keep your heat low and steady, and make sure all your utensils are completely dry. If your chocolate seizes, try whisking in a few drops of hot milk to smooth it out.
More Mexican-Inspired Recipes to Try
We recommend checking out some other Mexican-inspired recipes if you enjoy this recipe.
- Mexican Breakfast Skillet – This one-pan cast-iron Mexican breakfast skillet recipe is made with chorizo, potatoes, chiles and onions, sunny-side-up eggs, and cheese.
- Migas con Heuvo – This one-pan, 30-minute Migas recipe is a quick and tasty breakfast that combines eggs and chorizo with leftover tortilla chips.
- Mexican Coca-Cola Marinated Beef Fajitas – These easy skirt steak beef fajita tacos are marinated in cola, then grilled with onions and peppers, and served with warm tortillas and guacamole for the perfect Taco Tuesday dinner.
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Mexican Hot Chocolate
This recipe may contain paid affiliate sales links. As an Amazon Associate, I earn from qualifying purchases. Please see my full disclaimer policy for details.
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Equipment
Ingredients
- 2 cups whole milk
- 1 tablesoon unsweetened cocoa powder
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- ¼ teaspoon espresso powder
- ⅛ teaspoon chili powder
- 3 ounces dark chocolate, chopped
Instructions
- Add milk, cocoa powder, sugar, cinnamon, vanilla extract, espresso powder, and chili powder over medium-high heat in a medium saucepan. Heat over medium heat until simmering. Do not let the milk boil.
- Add the chopped chocolate to the saucepan and whisk until it melts.
- Pour into mugs and serve with marshmallows, chocolate shavings, and a cinnamon stick.