Easy Mexican Hot Cocoa
This Mexican Hot Chocolate recipe is easy, delicious, and full of chocolaty flavor. It has a smooth, rich texture, and it doesn’t call for Mexican chocolate bars like Abuelita or Ibarra, so you don’t have to worry about finding them.
Equipment
Ingredients
- 8 ounces good-quality bittersweet chocolate , or semisweet chocolate such as Ghirardelli or Lindt Brand, chopped
- 1 tablespoon unsweetened cocoa powder
- 3-4 tablespoons light 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 heavy cream, half and half, or whole milk
- 2 small cinnamon or ½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
Instructions
- In a medium saucepan, whisk together the milk, cream, cinnamon, light brown sugar, cocoa powder, salt, and instant coffee (if using) over medium-high heat.
- Heat the mixture until it reaches just below a boil, then remove it from the heat.
- Add the chocolate and vanilla, whisking until the chocolate is completely melted and smooth.
- Ladle the hot chocolate into mugs and serve. Add chocolate shavings if desired.
Nutrition
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.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
