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.
What is the Difference Between Regular Hot Chocolate and Mexican Hot Chocolate?
Mexican hot chocolate and regular hot chocolate are similar in that they are both warm, chocolate-based beverages. However, some key differences set them apart:
- Ingredients: Regular hot chocolate is typically made with milk, chocolate, and sugar. On the other hand, Mexican hot chocolate often contains cinnamon, vanilla, other spices, chocolate, sugar, and milk.
- Flavor Profile: Regular hot chocolate has a smooth, sweet, and mild flavor, while Mexican hot chocolate has a rich, intense, and slightly spicy flavor due to the addition of cinnamon and other spices.
- Texture: Regular hot chocolate is thin and pourable. In contrast, Mexican hot chocolate is thicker and creamier due to the addition of cinnamon and sugar, which create a frothy and velvety texture.
Overall, Mexican hot chocolate is a more complex and flavorful version of hot chocolate, while regular hot chocolate is a simpler and sweeter option. Both are delicious in their own right and perfect for different occasions and moods.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Bittersweet or semisweet chocolate: Chocolate contains more cocoa solids and less sugar than milk chocolate. It has a slightly bitter taste and a rich, chocolatey flavor.
- Milk chocolate: Chocolate contains fewer cocoa solids and more sugar than dark chocolate. It has a creamy, sweet flavor and is often used in baking and confectionery.
- Brown sugar: A type of sugar with a moist texture and a rich, caramel-like flavor. It is made by combining granulated sugar with molasses.
- Vanilla extract: A flavoring made by steeping vanilla beans in alcohol. It has a sweet, aromatic flavor and is commonly used in baking and cooking.
- Instant espresso or instant coffee powder: A concentrated coffee that dissolves quickly in liquid. It adds a deep, roasted flavor to the hot cocoa.
- Whole milk: Milk that has not had any of the fat removed. It has a creamy texture and a rich flavor.
- Full Fat Canned Z, Half and Half, or Whole Milk: A type of milk that has been partly evaporated to remove some water content. It has a creamy texture and a slightly caramelized flavor. Half and half is a mixture of milk and cream, while whole milk is milk with all the fat left in.
- Cinnamon sticks: A type of spice made from the bark of a cinnamon tree. It has a warm, sweet flavor and a fragrant aroma. The cinnamon sticks are used as a garnish to add flavor and visual appeal to the hot cocoa.
Tools you'll need
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 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 completely melts. Stir in the vanilla and Kahlua if using. Serve with a dollop of whipped cream and a sprinkle of cinnamon sugar. Enjoy!
FAQ
Can I use different types of chocolate in this recipe?
You can use different types of chocolate in this recipe, but remember that it may affect the flavor and texture of the hot cocoa. Bittersweet and milk chocolate are recommended, but you could also use dark or white chocolate.
Can I adjust the sweetness level of the hot cocoa?
You can adjust the sweetness level of the hot cocoa by adding more or less brown sugar to taste. Start with the recommended amount and add more if desired.
Can I make this recipe with non-dairy milk?
You can make this recipe with non-dairy milk, almond, soy, or coconut milk. However, remember that it may affect the flavor and texture of the hot cocoa.
What can I substitute for instant espresso or instant coffee powder?
If you don't have an instant espresso or coffee powder, use 1-2 tablespoons of brewed coffee or espresso instead. Alternatively, you could omit the coffee flavoring altogether.
How long does the hot cocoa keep?
The hot cocoa can be stored in the refrigerator for up to 3 days. Then, reheat it on the stove or in the microwave before serving.
Related Recipes:
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.