Mexican Hot Chocolate

It’s getting dark earlier and earlier, and it’s starting to feel cozy around here! As the air turns crisp, there’s nothing quite like wrapping your hands around a warm mug of Mexican hot chocolate. Infused with warming spices like cinnamon, cardamom, and cloves, and made with antioxidant-rich cacao, this cozy chocolate drink feels indulgent yet deeply grounding.

Cacao’s gentle magic lifts the mood and soothes the heart – a simple, wholesome pleasure to savor this fall, as the season slows and softens around us.

Why You’ll Love This

I first fell in love with Mexican Hot Chocolate while traveling through Mexico. In a nutshell, it is dreamy… but really rich! This version is lighter than the authentic porridge-like Mexican hot chocolate. It’s a lot easier to whip up with ingredients you already have. Simple ingredients, authentic flavor – made with cacao powder, spices, and your choice of milk, this cozy drink comes together in just a few minutes!

Sweetened gently with honey or maple syrup, it’s the perfect way to nourish body and soul on a chilly autumn eve.

What I love about this recipe is how adaptable it is! Make it vegan if you like with plant-based milk, and use whole spices or ground spices. Either way, it’s a delicious treat in about 10 minutes.

What is Mexican Hot Chocolate?

Mexican Hot Chocolate is a traditional spiced drink made from cacao, milk, and aromatic spices like cinnamon and sometimes a touch of chili or cayenne. Unlike American-style hot chocolate, which is typically very sweet and smooth, Mexican hot chocolate is more rustic, featuring bittersweet and minimally processed chocolate that often contains ground cacao, sugar, and hints of vanilla or almonds.

The hot cocoa is traditionally whisked with a wooden tool called a “molinillo” to create a frothy top. The warm beverage is commonly enjoyed with sweet breads like pan dulce or churros for dipping.

Ingredients

• • Cacao powder: Use unsweetened cacao powder. The honey (or maple) in this recipe will sweeten the hot chocolate, which is easier to adjust to your preference, versus buying pre-sweetened cacao, Mexican chocolate tablets, or chocolate bars.

• • Milk: Use regular milk or a plant-based alternative (like oat or almond milk).

• • Spices: Cinnamon sticks, cardamom pods, and whole cloves. If needed, substitute with ground spices, though whole spices provide the best flavor.

• • Dried red chilies: Or use a pinch of cayenne. This subtle heat is a signature of Mexican hot chocolate.

• • Honey: Adjust based on your sweetness preference. You can substitute with agave or maple syrup.

• • Vanilla (optional): Add a hint of vanilla with vanilla paste or vanilla extract.

• • Salt: A pinch of salt deeply enhances the rich flavor of the chocolate.

• • Optional Mexican clay mugs 🙂

Variations

• • Make it vegan. Making dairy-free Mexican hot chocolate is easy! Use your favorite plant-based milk, and use agave or maple syrup to sweeten.

• • For a richer version: Add 2-3 squares of bittersweet chocolate to the milk.

• • Try other spices! Fresh nutmeg, star anise, allspice, and ground ginger are all tasty additions!

Mexican Hot Chocolate Toppings

• • Cinnamon stick

• • Whipped Cream

• • Shaved bittersweet chocolate

• • Sprinkle of sea salt

• • Pinch of cayenne or chili powder

• • Dried chili pepper

• • Marshmallows

How to Make Mexican Hot Chocolate

1. Prep the vanilla (optional). Fresh vanilla bean paste or vanilla extract can be added for a hint of vanilla flavor. If using a vanilla bean, start by splitting it in half lengthwise and scraping out 1/4 teaspoon using the tip of a knife.

2. Warm the milk. Pour the milk into a medium saucepan and warm over medium heat.

 

 

3. Whisk in cacao, spices, chilies, and salt. Once the milk is warm, whisk in the cacao powder. Then add the spices, dried red chilies, and a pinch of salt, stir, and bring to a near simmer.

Tip: For a more authentic preparation, use a molinillo instead of a whisk to develop foam on top of the mug.

4. Sweeten. Stir in the honey and adjust the spices and sweetener to your preference.

5. Strain. Pour the hot chocolate mixture through a fine-mesh sieve to remove the whole spices for a smooth texture.

6. Garnish. Serve the Mexican hot chocolate in clay mugs with a cinnamon stick for garnish or add whipped cream or marshmallows.

Chef’s Tips

1. 1. Don’t let the milk boil. Keep the heat gentle to preserve the milk’s natural sweetness and prevent scorching.

1. 1. Use whole spices. Cinnamon sticks, whole cloves, and cardamom pods provide a deeper flavor.

1. 1. Strain for silkiness. Pour through a fine-mesh sieve for a smooth, velvety texture.

1. 1. Try a molinillo. Use a wooden molinillo to froth the hot chocolate for a traditional touch.

1. 1. Reuse the cinnamon stick. Rinse and dry it for future use as a garnish or in other dishes.

Serving Suggestions

Mexican hot chocolate pairs well with sweet breads like pan dulce or churros.

Storage

Store leftover hot chocolate in a sealed container in the fridge for up to 4 days. Reheat gently on the stovetop before serving.

FAQs

Stir in honey or maple syrup to taste. Adjust sweetness as needed.

• Blend. Use a frother or blender to blend the hot chocolate until frothy.

• Serve. Pour into mugs and garnish with cinnamon sticks or whipped cream.

Notes: For a vegan version, use plant-based milk and maple syrup.

Ingredients

• 1 cup milk of your choice

• 2 tablespoons cacao powder

• 1-2 tablespoons honey or maple syrup

• ½ teaspoon cinnamon

• Pinch of nutmeg and cayenne (optional)

Nutrition

Calories: 150kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 352mg | Fiber: 4g | Sugar: 17g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 2mg