Mexican Hot Chocolate (Rich, Spiced & Velvety)
This Mexican hot chocolate is rich, smooth, and gently spiced with cinnamon and chili. Made with real cocoa and bittersweet chocolate, it’s a cozy, chocolate-forward drink that’s less sweet than traditional hot cocoa.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 Minutes
- Yield: 4 1x
- Category: Winter Drinks, Hot Chocolate, non-alcoholic drinks
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 cups milk (whole milk or 2%)
- 2 tablespoons unsweetened cocoa powder
- 2-3 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon chili powder
- 1/2 teaspoon vanilla extract
- 2 ounces bittersweet chocolate
- tiny pinch of salt
Instructions
- Heat the milk in a small saucepan over medium heat until steaming but not boiling.
- Whisk in the cocoa powder, sugar, cinnamon, pinch of salt and chili powder until smooth.
- Add the bittersweet chocolate and whisk until fully melted and velvety.
- Remove from heat and stir in vanilla extract.
- Taste and adjust sweetness or spice as desired.
- Pour into mugs and serve warm, topped with whipped cream.
Notes
Notes
During testing, whole milk produced the creamiest texture, while low-fat milk created a lighter drink with less richness. Both are delicious — it’s simply a matter of preference.
Add additional sugar if desired.
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This Mexican hot chocolate is meant to be gently spiced, not hot. Start with a small amount of chili powder and adjust to taste.
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For a kid-friendly or mild version, simply omit the chili powder.
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Bittersweet or dark chocolate works best for a rich, balanced flavor that isn’t overly sweet.
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Dairy-free milk can be used; oat or coconut milk will create the creamiest texture.
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Reheat gently over low heat, whisking well before serving. Add a splash of milk if it thickens.