Mexican Hot Chocolate
This rich and warming Mexican hot chocolate features dark chocolate infused with cinnamon and a hint of cayenne pepper for authentic flavor. Whisked until frothy and velvety smooth, it's the perfect cozy drink for cold evenings or holiday gatherings.
Equipment
- Medium saucepan 2-3 quart capacity
- Whisk Or traditional molinillo
- Measuring cups and spoons
- Fine-mesh strainer Optional, for extra smooth texture
Ingredients
- 4 cups whole milk 960ml, can substitute 2% milk
- 6 ounces dark chocolate 170g, 60-70% cacao, chopped
- 3 tablespoons granulated sugar 38g, adjust to taste
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cayenne pepper Optional, adjust to desired heat level
- pinch of salt
For Serving
- whipped cream Optional
- cinnamon sticks Optional garnish
- mini marshmallows Optional
Instructions
- Combine milk, sugar, cinnamon, cayenne, and salt in a medium saucepan over medium heat. Stir occasionally until the mixture is warm but not boiling, about 5 minutes.
- Add the chopped chocolate and vanilla extract, then reduce heat to low. Whisk constantly until chocolate is completely melted and mixture is smooth, about 3-4 minutes.
- Increase heat slightly and whisk vigorously for 1-2 minutes until the hot chocolate is frothy and well combined. Remove from heat.
- Pour into mugs and top with whipped cream, a cinnamon stick, or marshmallows if desired. Serve immediately while hot.
Notes
- For authentic Mexican hot chocolate, use Mexican chocolate tablets (such as Abuelita or Ibarra) instead of dark chocolate - reduce sugar to 1 tablespoon as these are pre-sweetened.
- A traditional molinillo (wooden whisk) creates the most authentic froth, but a regular whisk or immersion blender works well too.
- Adjust the cayenne pepper to your preference - start with less if you're sensitive to heat, or omit entirely for a milder version.
- For a richer drink, replace up to 1 cup of milk with heavy cream or use half-and-half.
- Dairy-free option: Use full-fat coconut milk, oat milk, or almond milk instead of whole milk for a vegan version.
- Make it boozy: Add 1-2 ounces of Kahlúa, rum, or tequila per serving for an adult version.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, whisking to recombine.
- The chocolate may separate slightly when cooled - this is normal and will remix when reheated.
- For best flavor, use high-quality dark chocolate with at least 60% cacao content.
- Add a pinch of ground nutmeg or ancho chili powder for additional depth and complexity.
Nutrition
Serving: 1ServingCalories: 345kcalCarbohydrates: 38gProtein: 10gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 125mgPotassium: 480mgFiber: 3gSugar: 32gVitamin A: 8IUCalcium: 30mgIron: 15mg
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