Mexican Hot Chocolate is a rich, creamy, and deliciously simple drink. Made with warm cinnamon and a hint of chili powder, this version is a unique twist on classic hot chocolate.
Fall has officially arrived! Even here in SW Florida the temps have dropped a bit, so we've been busy making all our fall favorites.
If you've been following Berly's Kitchen for a while, you know that John and I have shared more than a few hot chocolate recipes, and I'm really excited about this Mexican Hot Chocolate!
It's a kind of a grown-up version of hot chocolate but without any alcohol. We have a delicious RumChata hot chocolate if that's more up your alley.
This hot chocolate isn't overly sweet and has a hint of spice from the chili powder. It's perfect for chocolate lovers who want a less sweet drink.
You'll find the exact amounts further down the page.
- Milk: Any variety.
- Cinnamon stick.
- Unsweetened cocoa powder.
- Granulated sugar.
- Vanilla extract.
- Spices: Chili powder and optional cayenne pepper.
- Bittersweet baking chocolate.
- Cook low and slow, and whisk often. Otherwise, the chocolate and spices stick to the bottom of the pan.
- Swap some of the milk with half and half or heavy cream for an ultra creamy drink.
- Use a pinch of cayenne pepper for extra spice.
- Add extra sugar for a sweeter hot chocolate. About 1 to 1 ½ tablespoons is perfect for us, but adjust to taste.
Is it normal for the hot chocolate to separate?
Yes, as the drink cools, it can separate. You'll see the separation in my photos.
Simply stir the hot chocolate and the layers will come together again.
Can you store leftovers?
If you happen to have leftovers, store them in a sealed container in the fridge for up to 2 days. Reheat it on the stove over low heat.
Recipe Card with Ingredient Amounts and Instructions
- 3 cups milk
- 1 cinnamon stick
- 3 tablespoons unsweetened cocoa powder
- 2 to 3 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon chili powder
- ⅛ teaspoon cayenne pepper, optional
- 3 ½ ounces bittersweet baking chocolate, finely chopped
- Heat the milk, cinnamon stick, cocoa powder, sugar, vanilla, chili powder, and cayenne pepper (if using) to a simmer over medium heat. Stir occasionally until the sugar melts completely, then reduce the heat to low.3 cups milk1 cinnamon stick3 tablespoons unsweetened cocoa powder2 to 3 tablespoons granulated sugar½ teaspoon vanilla extract⅛ teaspoon chili powder⅛ teaspoon cayenne pepper
- Stir in the chopped chocolate until melted.3 ½ ounces bittersweet baking chocolate
- Top with your favorite garnishes, and enjoy immediately.
- Scroll up and see the post for tips, FAQs, and storage information.