Mexican hot chocolate is a sweet and creamy twist on traditional hot chocolate, featuring rich cocoa, sugar, cinnamon, and vanilla. This warm beverage is perfect for chilly days, providing a comforting and indulgent experience for your taste buds.
Its smooth and velvety texture makes it a delightful treat for any time of day. Whether you're looking for a warm and cozy pick-me-up or want to indulge in something sweet, homemade Mexican hot chocolate is an easy and delicious option.
How to Make Mexican Hot Chocolate
Note: The full instructions are provided in the recipe card below.
In a small bowl, combine sugar and cinnamon; set aside. Combine milk with cinnamon sticks in a large, heavy saucepan. Cook over medium heat, stirring until milk bubbles around the edges (scalding).
Lower the heat and cook for 10 minutes, stirring now and then to prevent burning. Remove from heat and steep for ten additional minutes. Heat gently, and add chocolate, instant espresso, and brown sugar.
Whisk briskly for 5 minutes over low flame until hot (do not boil) and the chocolate completely melts. Stir in the vanilla and Kahlua if using. Serve with a dollop of whipped cream and a sprinkle of cinnamon sugar. Enjoy!
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📖 Recipe
Easy Mexican Hot Cocoa
Ingredients
- 4 ounces good-quality bittersweet chocolate , or semisweet chocolate such as Ghirardelli Brand, chopped
- 4 ounces good-quality milk chocolate or semisweet ,chopped
- 3 tablespoons brown sugar , adjust to taste
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso or instant coffee powder
- 4-½ cups whole milk
- 1-½ cups Full Fat Canned Evaporated Milk, half and half, or whole milk
- 8 small cinnamon sticks
Instructions
- For the Topping:
- In a small bowl, combine sugar and cinnamon; set aside.
- For the Mexican Hot Chocolate:
- Combine milk with cinnamon sticks in a large, heavy saucepan. Cook over medium heat, stirring until milk starts to bubble around the edges (scalding). Lower heat and cook for 10 minutes, stirring now and then so it doesn’t burn.
- Remove from heat and steep for ten additional minutes. Heat gently, and add chocolate, instant espresso, and brown sugar. Whisk briskly for 5 minutes over low flame until hot (do not boil), and the chocolate is completely melted. Stir in the vanilla. Serve with a dollop of whip cream and a sprinkle of cinnamon sugar. Enjoy!
Notes
- You can use any milk or non-dairy you want—however, full-fat dairy results in richer and creamier hot chocolate.
- This Mexican Hot Chocolate recipe also works well with milk, semisweet or dark chocolate.
- Topping Ideas: Whipped cream, marshmallows, white chocolate shavings or chocolate chunks, peppermint, toffee bits, cinnamon and sugar blend, pumpkin pie spice, etc.
- Refrigerate the Mexican Hot Chocolate for up to 3 days in an airtight container. Reheat in a saucepan over low heat until thoroughly heated; do not boil. After that, remove it quickly to serve
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.