Easy Mexican Hot Cocoa
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.
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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
How to Store & Re-Heat
To store: Let it cool to room temperature, and transfer it to an airtight container. Then, store it in the refrigerator for up to 3 days.
To reheat: Pour the desired amount of hot cocoa into a saucepan and heat it over low heat, occasionally stirring, until it is hot and steamy. Alternatively, you can reheat the hot cocoa in the microwave by placing it in a microwave-safe container and heating it in 30-second intervals, stirring between intervals until it is hot. Once the hot cocoa is reheated, pour it into a mug, garnish it with a cinnamon stick, and enjoy!
Make-Ahead
Mexican Hot Cocoa can be made and stored in the refrigerator until ready to serve. Then, prepare the recipe as directed, let it cool to room temperature, and transfer it to an airtight container. The hot cocoa will keep in the refrigerator for up to 3 days. When ready to serve, reheat the desired amount of hot cocoa using a saucepan or microwave as directed in the previous answer.
You can also make a large batch of hot cocoa and keep it warm in a slow cooker or thermal carafe for serving at parties or gatherings. This way, your guests can enjoy a warm and delicious cup of hot cocoa anytime without waiting for it to be prepared.
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
Nutrition Facts
Easy Mexican Hot Cocoa
Amount per Serving
Calories
350
% Daily Value*
Fat
18
g
28
%
Saturated Fat
10
g
63
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
17
mg
6
%
Sodium
61
mg
3
%
Potassium
376
mg
11
%
Carbohydrates
40
g
13
%
Fiber
4
g
17
%
Sugar
33
g
37
%
Protein
6
g
12
%
Vitamin A
201
IU
4
%
Vitamin C
1
mg
1
%
Calcium
206
mg
21
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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