Mexican Hot Chocolate
This Mexican Hot Chocolate recipe is made with cocoa powder, cinnamon, vanilla and a mix of chili powders for just a touch of warmth. It has just the right amount of chocolate and spice.
If you’re stuck in the colder weather, my friends, get your pots warmed up because we’re about to warm those bones with a big cup of Mexican Hot Chocolate.
Mexican Hot Chocolate, did you say? I absolutely did!
Growing up, I always enjoyed a warm cup of hot chocolate. Even as I got older, I stuck with hot chocolate as everyone else gravitated to coffee. I just prefer the flavor of chocolate.
Fast forward, and here I am still enjoying a cup every now and then, only my taste buds have evolved to prefer a hot chocolate with a bit of spiciness to it. Not CRAZY spicy, no, not at all. This Mexican hot chocolate has just the right amount of spiciness that you’re going to love.
It offers a subtle, blooming warmth that will do the trick to warm those bones once the winter chill has set upon them, which is NOT FUN!
Let’s get to making our Mexican Hot Chocolate, then, shall we?
Ingredients You’ll Need for this Mexican Hot Chocolate
My list of ingredients for Mexican hot chocolate includes milk (2% is good, or use whole milk for a richer hot chocolate), sugar, unsweetened cocoa powder, ground cinnamon, vanilla extract, chili powder, cayenne powder, a bit of salt, and unsweetened chocolate.
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.
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. If desired!
How to Make Mexican Hot Chocolate – the Recipe Method
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 Notes and Variations
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.
Don’t be afraid to try this out with ghost chili powder or a spicy chili powder blend, my crazy chilihead friends. If you can handle the heat, you’ll love your extra hot Mexican hot chocolate.
Try this recipe as well, with a touch of alcohol for a cocktail version – Spiked Mexican Hot Chocolate. Extra warming!
That’s it, my friends! I hope you enjoy it.
Try Some of My Other Popular Dessert Recipes
- Mexican Brownies
- Spicy Chocolate Chip Pudding Cookies
- Chocolate Covered Jalapeno Peppers
- Spicy Chocolate Covered Strawberries
- Candied Jalapeno Peppers
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.
- 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
- 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.
Variations: 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.
8 comments
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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.
Great, Karen! Glad to help you fulfill your dreams! =) =) Glad you enjoyed it.
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.
Sounds wonderful, Edie!
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!
That sounds great, Colin. I’m sure yours is quite awesome. Enjoy.
I would love to make this recipe. Thanks for sharing the recipe.
Absolutely.