Make this Mexican Hot Chocolate recipe with whole milk, cocoa powder, cinnamon, vanilla and a dash of chili powder for a touch of warmth. It's ready in minutes all in one pot. Mix, heat, pour, enjoy.
If you're stuck in the colder weather or just feeling the blues, there is nothing better than a big cup of Mexican Hot Chocolate. Growing up, I always enjoyed a warm cup of hot chocolate. We've been enjoying this recipe for years. I even got a new molinillo for Christmas, which is a hand-carved wooden whisk for frothing hot chocolate and other drinks.
Mexican hot chocolate isn't spicy, but it offers warming flavors and a subtle, blooming warmth you are sure to enjoy. Let me show you how to make it at home.
Mexican Hot Chocolate Ingredients
- Milk. 2% is good, or use whole milk for a richer hot chocolate
- Granulated Sugar. For a touch of sweet.
- Unsweetened Cocoa Powder.
- Ground Cinnamon. It's best freshly ground.
- Vanilla Extract.
- Chili Powder. Use your favorite blend, or a good Mexican blend, like ancho and guajillo.
- Cayenne Powder. Just a pinch for extra warmth.
- Salt. Just a pinch to bring it together.
- Unsweetened Chocolate.
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
Best Toppings
For toppings, the sky is the limit. However, I like to use whipped cream, cocoa powder, and chocolate shavings, and serve them with cinnamon sticks that you can use for stirring.
How to Make Mexican Hot Chocolate
First, add the milk, sugar, cocoa powder, cinnamon, vanilla, chili powders and salt to a pot.
Bring it to medium heat and add the chocolate. Whisk until the chocolate if melted fully and incorporated through, about 5 minutes.
The chocolate should be hot, but not boiling.
Serve into mugs and top with whipped cream and chocolate shavings, along with cinnamon sticks.
Makes 4 small cups, or 2 large ones. Serve accordingly!
It's SO GOOD. Almost like these Mexican Brownies in a mug.
Recipe Tips & Notes
- Try chocolate syrup with this recipe. It works quite nicely. Add more sugar as desired for sweetness, and more cayenne powder to your preferred heat level, for those who like it spicy.
- For the chili powder, I prefer pure ancho powder. Most chili powders pair perfectly with chocolate, but there is something about ancho that really stands out. It's one of my very favorite chili powders, but use your own preferred blend.
- Try this recipe with a touch of alcohol for a cocktail version - Spiked Mexican Hot Chocolate. Extra warming!
Try Some of My Other Popular Dessert Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexican Hot Chocolate Recipe
Ingredients
- 3 cups milk 2% is good, or use whole milk for a richer hot chocolate
- 3 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon chili powder ancho powder is my preferred ingredient
- Pinch of cayenne powder or more as desired
- Pinch of salt
- 2 ounces unsweetened chocolate
Instructions
- Add the milk, sugar, cocoa powder, cinnamon, vanilla, chili powders and salt to a pot.
- Bring it to medium heat and add the chocolate. Whisk until the chocolate if melted fully and incorporated through, about 5 minutes. The chocolate should be hot, but not boiling.
- Serve into mugs and top with whipped cream and chocolate shavings, along with cinnamon sticks.
Notes
Nutrition Information
NOTE: This post was updated on 2/17/26 to include new information and notes. The recipe was not changed.
dolphinlove8 says
This is delicious! I added a dried anchole pepper and it tastes amazing. Not overly sweet, and the fire features the dark chocolate in the best of ways. Thank you for this recipe.
Mike Hultquist says
Yay!!! Very happy you enjoyed it! Thanks so much!
Bejerano says
I’m sure it tastes great, but what makes it Mexican? The spice? Mexican hot chocolate usually has cinnamon and maybe cloves…
Mike Hultquist says
Bejerano, this recipes uses cinnamon and Mexican chili powder. Cloves would be a nice addition if you wanted to go in that direction.
E says
This recipe is delicious! Drinking it right now. Just made it with oat milk and coconut sugar as substitutes. A little spicy for me - will try it with half the chili next time, then add to get to perfect subtle spiciness (my nose is running rn lol)
Michael Hultquist - Chili Pepper Madness says
Haha, a little less spicy next time, E! Glad you enjoyed it!! Thanks for the comments!
Karen says
Made this last night and it was exactly what I had been dreaming about! I had chipotle chili powder and the heat was a bit dominant. I will use ancho next time.
Michael Hultquist - Chili Pepper Madness says
Great, Karen! Glad to help you fulfill your dreams! =) =) Glad you enjoyed it.
Edie Campbell says
This sounds wonderful. I purchase the Mexican Chocolate flavored Coffee Beans at Central Market. I brew that for my leisure drinking coffee mornings at least once a week. The hot chocolate would be nice on a cold winter night with an added splash of Kahlua occasionally. Love your Chili Blog.
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful, Edie!
Colin Brodie says
This looks like a great method for making a lovely hot chocolate.
Like you Michael, I LOVE hot choc, but I use a really cheap instant hot chocolate powder, and just add a few twists of my black pepper and chilli flake grinder to stir in.
I'll have a go at making this over Christmas!
Michael Hultquist - Chili Pepper Madness says
That sounds great, Colin. I'm sure yours is quite awesome. Enjoy.
Hofterzielbeek says
I would love to make this recipe. Thanks for sharing the recipe.
Michael Hultquist - Chili Pepper Madness says
Absolutely.