This Mexican Hot Chocolate Recipe is a comforting and indulgent drink, rich with cinnamon, nutmeg, and a hint of cayenne for a little warmth.
author’s note
Cafe Style Mexican Hot Chocolate!
My sister used to work at this cute local cafe known for its soups, salads, sandwiches, French toast, and hot drinks. She couldn’t stop raving about their Mexican Hot Chocolate recipe, so I convinced her to get the recipe. The cafe’s pastry chef kindly shared it, and even a decade later, it’s a winter staple.
I’ve made a few tweaks: more milk, Dutch process cocoa powder (total game changer), and a bit more sugar. Now, no winter hangout feels right without it. Everyone insists it’s the best hot chocolate ever!
What Makes Mexican Hot Chocolate Different?
Mexican Hot Chocolate is special for its mix of cinnamon, nutmeg, and a bit of spice. The spice adds subtle warmth, making it extra cozy in cold weather. I can’t get enough!
Ingredients
| Ingredient | Tips or swaps |
|---|---|
| Cocoa powder (Dutch process) | Sift to avoid lumps. Natural cocoa works but tastes lighter. |
| Sugar | Start with less. Add more at the end to taste. |
| Cinnamon and nutmeg | Pumpkin pie spice can stand in. Freshly grated nutmeg pops. |
| Salt | Just a small pinch to balance flavors. |
| Cayenne pepper | Start tiny. Add more to taste. Chipotle adds a smoky note to this Mexican hot chocolate recipe |
| Whole milk | For extra rich, swap 1 cup milk for heavy cream. For dairy free, use oat milk with a splash of coconut cream. |
How To Make Mexican Hot Chocolate
- Mix cocoa, sugar, spices, and a pinch of salt in a pot.
- Heat on medium, slowly whisking in milk until smooth and warm (don’t boil).
- Flavor with vanilla if desired.
- Serve with whipped cream and a cinnamon stick, if you like.
- Store Leftovers in the fridge; reheat gently and whisk before serving.
Quick Tip
Fun gift idea! Gift this from-scratch Mexican Hot Chocolate mix. Stack cocoa, sugar, and spices in a jar or clear bag, wrap with a bright ribbon, and add cinnamon sticks and a mini whisk. Add a note with cocoa instructions!
Storage
Leftover Mexican Hot Chocolate?
Let the leftover Mexican hot chocolate cool completely, then pour it into a sealed container and refrigerate. It’ll keep for 4–5 days.
When ready to enjoy, warm it up slowly on the stovetop or in the microwave, stirring to mix any cocoa that settled.
What To Serve With Mexican Hot Chocolate:
Desserts
Churro Recipe
Desserts
Whipped Cream Recipe
Desserts
from-scratch Marshmallows RecipeTips For Success
- Keep Stirring: Stir while adding milk to keep it smooth.
- Gentle Heat: Warm slowly after adding milk, without boiling to avoid burning the milk.
- check the seasoning and adjust: Taste before serving; add milk, sugar, or spices a little at a time as needed.
- For a creamier texture, foam the milk: Use a milk frother or whisk quickly while heating to make your hot chocolate smooth and bubbly.
