This easy Mexican Hot Chocolate recipe is quick to make, perfect for cozy winter nights or festive holiday gatherings, and turns regular hot chocolate into a decadent treat! With simple ingredients and the right balance of spice and sweetness, this Mexican style hot chocolate drink is sure to become a favorite in your home!
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We were able to visit Puerto Vallarta this past year and our resort had this amazing Mexican hot chocolate for us every morning. It was so good and I came home determined to recreate it.
This isn’t the Mexican hot chocolate of history that goes all the way back to the Aztecs and Mayans who enjoyed a very bitter version of this drink made with the highly prized cacao beans. Instead, my version is made for modern tastes with a sweet, creamy hot chocolate base infused with warm cinnamon flavor. Whether you choose to include the cayenne pepper for a unique kick is up to you!
If you love a comforting cup of hot chocolate, check out my recipes for European-Style Hot Chocolate, Homemade Hot Chocolate Mix, Peppermint Hot Chocolate Bombs, and Homemade White Hot Chocolate!
Why We Love This Recipe
- The combination of whole milk and dark chocolate creates a luscious, creamy texture that is both comforting and indulgent!
- The blend of cinnamon and cayenne pepper adds a warm, spicy note that complements the sweetness of the chocolate perfectly.
What You’ll Need
Scroll down to the recipe card below this post for the full ingredient list with quantities and recipe instructions.
- Whole Milk – Provides a creamy base for the hot chocolate. Substitutions: oat milk, almond milk, or coconut milk for a non-dairy option.
- Cocoa Powder – Adds a deep chocolate flavor. Ensure it’s unsweetened for the best results.
- Granulated Sugar – Sweetens the drink. Adjust to taste or use a sugar substitute if preferred.
- Ground Cinnamon – Adds warmth and depth to the flavor. Ceylon cinnamon is a great option for a more delicate taste.
- Cayenne Pepper – Adds a subtle spicy kick. A pinch of cayenne pepper is all that is needed, but adjust the amount to suit your heat preference or omit it altogether.
- Dark Chocolate – Chopped for easy melting, it provides a rich chocolate flavor. Use high-quality chocolate for the best results.
- Pure Vanilla Extract – Enhances the overall flavor with a touch of sweetness.
How to Make Authentic Mexican Hot Chocolate
- Heat the milk and dry ingredients. In a medium saucepan over medium heat, combine the whole milk, cocoa powder, granulated sugar, ground cinnamon, and cayenne pepper. Stir constantly until the mixture is warm and all ingredients are well incorporated.
- Melt the chocolate. Add the chopped dark chocolate to the saucepan. Stir until the chocolate is fully melted and the mixture is smooth.
- Add vanilla and serve. Remove from heat and stir in the pure vanilla extract. Pour the hot chocolate into mugs and enjoy it with a dollop of Homemade Whipped Cream, marshmallows, or chocolate shavings, if desired.
Recipe FAQ’s
Yes, you can use oat milk, almond milk, or coconut milk as non-dairy alternatives.
Increase the cayenne pepper by ⅛ teaspoon at a time and taste to adjust.
Use high-quality dark chocolate with a high cocoa content. I personally love the Trader Joe’s pound plus bars in terms of both quality, taste, and price.
Store leftovers in an airtight container, preferably a glass jar, in the fridge for up to 4-5 days.
Tips for Success
- Use high-quality dark chocolate for the richest flavor.
- Adjust the spices to suit your taste preference.
- Constantly stir the mixture while heating to prevent the milk from scorching.
- For an extra creamy texture, you can add a splash of heavy cream before serving, or top with a dollop of Homemade Whipped Cream.
- You can garnish with chocolate shavings and a stick of cinnamon inserted into the finished drink. Cinnamon sticks can also act as a straw to add an extra hint of cinnamon flavor to your drink!
What to Serve with Mexican Hot Chocolate
Mexican Hot Chocolate pairs wonderfully with sweet treats like churros, shortbread cookies, or a slice of coffee cake. It also complements savory snacks such as cheese and crackers, offering a delightful contrast to the rich, sweet drink.
Substitutions and Variations
- Use any kind of milk, and you can use oat milk, almond milk, or coconut milk for a non-dairy version.
- Try using Ceylon cinnamon for a milder flavor or if you can find Mexican cinnamon sticks, that will give the best and most authentic flavor. You can either add the cinnamon sticks whole and let the hot chocolate steep for an hour to infuse with the flavor or grind them into a fine powder to stir into the hot chocolate for an even more intense and immediate flavor.
- Adjust the amount of cayenne pepper to your liking, or use chili powder for a different kind of heat.
- You can use chocolate chips for convenience instead of chopping a bar of chocolate.
- Ensure the dark chocolate is high-quality and consider using a higher cocoa content for a stronger chocolate flavor.
More Mexican-Themed Recipes You’ll Love
- Horchata Mexican Drink Recipe
- Day of the Dead Black Buttercream Cake
- Spaghetti Verde (Mexican Spaghetti with Creamy Poblano Sauce)
- Mexican Wedding Cookies (Russian Tea Cakes)
- Mexican Shredded Beef Barbacoa
- Blueberry Cheesecake Tacos
- Pork Carnitas (Mexican Slow Cooker Pulled Pork)
- Air Fryer Cherry Cheesecake Chimichangas
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Mexican Hot Chocolate
Ingredients
- 3 cups whole milk
- ¼ cup cocoa powder
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper (optional)
- 3.5 ounces dark chocolate chopped
- 1 teaspoon pure vanilla extract
Instructions
- Heat up the milk, cocoa powder, sugar, cinnamon, and cayenne in your saucepan, stirring constantly until everything is well mixed and warm.3 cups whole milk, ¼ cup cocoa powder, ¼ cup granulated sugar, 1 teaspoon ground cinnamon, ⅛ teaspoon cayenne pepper
- Add in your chopped chocolate and stir until melted.3.5 ounces dark chocolate
- Remove from heat and stir in the vanilla. Pour into mugs and enjoy with some whipped cream or marshmallows!1 teaspoon pure vanilla extract
Notes
- Be sure not to add the chocolate into the milk until the milk is warm or hot.
- Try using Ceylon cinnamon for a milder flavor. Or if you can find Mexican cinnamon sticks, that will give the best and most authentic flavor. You can either add the cinnamon sticks whole and let the hot chocolate steep for an hour to infuse with the flavor or grind them into a fine powder to stir into the hot chocolate for an even more intense and immediate flavor.
Storage & Make Ahead
- Store: Store in an airtight container in the fridge for up to 4-5 days.
- Reheat: Heat gently on the stove, stirring frequently.
- Make Ahead: Prepare the hot chocolate in advance and store it in the fridge. Reheat before serving.
