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Mexican Hot Chocolate Recipe

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4 from 2 reviews

This rich and aromatic Mexican Hot Chocolate blends the warmth of cinnamon and chile with the deep flavors of dark chocolate for a comforting and spicy twist on a classic drink. Perfect for cozy moments, it features the subtle heat of cayenne and dried chile pepper balanced by sweet coconut sugar, creating a luscious and smooth beverage.

  • Author: Chef
  • Prep Time: 3 minutes
  • Cook Time: 14 minutes
  • Total Time: 17 minutes
  • Yield: 2 servings
  • Category: Beverage
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

Liquid Base

  • 1 1/2 cups of milk (use any milk of choice – dairy or plant-based)

Spices & Flavorings

  • 1 dried chile pepper
  • 1 cinnamon stick
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • Pinch of salt
  • 1/2 teaspoon vanilla extract

Sweetener & Chocolate

  • 2 ounces chopped dark chocolate (70% or higher)
  • 1 tablespoon coconut sugar

Instructions

  1. Simmer Spices in Milk: In a small saucepan over medium-low heat, combine the milk, dried chile pepper, and cinnamon stick. Warm the mixture gently until it reaches a low simmer, about 10 minutes. Stir occasionally to prevent the milk from burning or boiling, allowing the cinnamon and chile flavors to infuse the milk fully.
  2. Melt Chocolate and Season: Add the chopped dark chocolate, coconut sugar, vanilla extract, ground cinnamon, freshly grated nutmeg, cayenne pepper, and a pinch of salt to the warmed milk. Whisk continuously for 4 to 5 minutes until the chocolate is completely melted and the mixture is smooth. Remove the cinnamon stick and dried chile pepper before serving.
  3. Serve and Garnish: Pour the hot chocolate into mugs and optionally top with a sprinkle of cinnamon, cocoa powder, red pepper flakes, marshmallows, or whipped cream for added flavor and texture. Serve immediately to enjoy warm.

Notes

  • For a vegan friendly version, substitute dairy milk with almond, soy, or oat milk.
  • Adjust the amount of cayenne and dried chile based on your desired level of spiciness.
  • Use high-quality dark chocolate (70% cocoa or higher) for best flavor and richness.
  • Keep stirring gently to avoid the milk boiling and curdling.
  • This recipe serves 2 and can easily be doubled for larger groups.

Find it online: https://cheftinaskitchen.com/mexican-hot-chocolate-recipe/