Mexican hot chocolate is the perfect twist on a classic homemade hot chocolate recipe. Rich hot chocolate is enhanced with spices like cinnamon and a touch of cayenne pepper for a subtle hint of spice.
Serve this delicious mexican hot chocolate recipe next to some apple cider moscow mules this holiday season!
What Is Mexican Hot Chocolate
Traditional mexican hot chocolate is made with a kick, like most mexican sweets. Cayenne or chili powder is added, to give it a hint of spice. We love how subtle the cayenne pepper is in this mexican hot chocolate recipe, but it adds such an interesting flavor!
How To Make Mexican Hot Chocolate
To make mexican hot chocolate:
- Combine milk, cream, and sugar on low heat. Cream, milk, and chocolate can easily burn, so it’s important to watch the pot and keep it low. Don’t at the cocoa powder until the milk is hot, or you’ll have some trouble dissolving it.
- Once warm, add the cocoa powder. Because it’s so fine, it’s easiest to incorporate the cocoa powder with a whisk. Once added, add the cinnamon stick to infuse.
- Stir in the cayenne pepper and chocolate, stirring often until it is fully combined into the hot chocolate.
- Serve immediately with your favorite hot chocolate toppings!
Tips For Making Mexican Hot Chocolate
- Taste as you go! If you find it a bit too spicy, add a little bit extra heavy cream to mellow it out.
- Cloves are a great addition if you have them, place them in a spice bag or cheesecloth and add them with the cinnamon to infuse.
- Dark chocolate is a great substitution in mexican hot chocolate, but you may need to adjust the amount of sugar you add to the recipe.
- Homemade whipped cream is super quick, and uses all the ingredients already in this mexican hot chocolate. Just beat sugar, heavy cream, and some vanilla until stiff peaks form!
Got Leftovers?
Mexican hot chocolate reheats like a dream! Just store it in an airtight container for up to 5 days in the fridge. Reheat it on low on the stovetop.
It also freezes super well! Put the mexican hot chocolate in a plastic bag, and freeze for up to 3 months. Reheat it on the stove on low as well.
Here are some delicious ways to use leftover mexican hot chocolate:
- Add the mexican hot chocolate to ice cube trays and freeze. These make great additions to morning coffee. They cool them down and add some delicious flavor!
- Make a milkshake by adding the mexican hot chocolate to a blender with a lot of ice and blending. It’s sort of like a malt beverage, but one of my favorites.
- We love reheating mexican hot chocolate after a snowy day, or spiking it with a touch of bourbon!
Mexican Hot Chocolate
Ingredients
- 4 cups milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/4 cup cocoa powder
- 1/2 cup bittersweet chocolate chips, or chopped
- 1 teaspoon vanilla
- 1 cinnamon stick
- 1/4 teaspoon cayenne pepper
Instructions
- In a medium pot on low heat, combine milk, cream, and sugar.
- Once heated, whisk in cocoa powder. Add cinnamon stick and vanilla.
- Add bittersweet chocolate and cayenne pepper. Stir until fully incorporated. Serve immediately with your favorite toppings.
Nutrition
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